Save My neighbor handed me a tub of leftover Greek yogurt one Saturday morning, saying she'd bought too much for her smoothies. I stared at it for a minute, then thought about the Caesar salad I'd been craving all week. What if I swapped out the heavy mayo and anchovies for something lighter? That afternoon, I grilled chicken on the back porch and whisked together the tangiest, creamiest dressing I'd ever tasted. It was bright, satisfying, and didn't leave me feeling weighed down.
I made this for a small dinner party last spring, and my friend who usually avoids salads went back for seconds. She kept asking what was in the dressing, convinced it was store bought because it tasted so rich. When I told her it was just yogurt and Parmesan, she laughed and made me write it down on a napkin. That napkin is probably still stuck to her fridge.
Ingredients
- Boneless, skinless chicken breasts: These grill up quickly and slice beautifully into tender strips that soak up the dressing.
- Olive oil: Brushing the chicken with oil before grilling keeps it moist and helps the seasoning stick.
- Garlic powder and dried oregano: These bring warmth and a hint of Mediterranean flavor without overpowering the simplicity of the dish.
- Plain Greek yogurt: The creamy base of the dressing, it adds tang and body while keeping things light and protein rich.
- Freshly grated Parmesan cheese: This is where the Caesar magic happens, the salty, nutty flavor is essential.
- Lemon juice: Freshly squeezed brightens everything and balances the richness of the yogurt and cheese.
- Dijon mustard: A little sharpness here adds depth and helps emulsify the dressing.
- Worcestershire sauce: It gives a subtle umami kick that makes the dressing taste more complex than it really is.
- Romaine lettuce: Crisp, sturdy, and the classic Caesar green that holds up to a hearty dressing.
- Cherry tomatoes: Optional but they add a pop of sweetness and color that feels summery.
- Croutons: Crunchy, toasty, and they turn every bite into a little texture adventure.
- Shaved Parmesan cheese: Thin curls on top make the salad look elegant and add extra salty bites.
Instructions
- Get the grill going:
- Preheat your grill or grill pan to medium high heat so it's nice and hot when the chicken hits it. You want those beautiful char marks that add smoky flavor.
- Season the chicken:
- Brush both chicken breasts with olive oil, then sprinkle garlic powder, oregano, salt, and pepper all over. Press the seasoning in gently so it sticks.
- Grill until golden:
- Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side until the internal temperature reads 165 degrees. Let it rest for 5 minutes before slicing into strips so the juices settle back in.
- Whisk the dressing:
- While the chicken grills, combine Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper in a bowl. Whisk until it's smooth and creamy, almost like a thick ranch.
- Build the salad:
- Toss chopped romaine, cherry tomatoes, and croutons in a large bowl. Drizzle the yogurt Caesar dressing over everything and toss until every leaf is lightly coated.
- Top and serve:
- Arrange the grilled chicken strips on top of the dressed salad and scatter shaved Parmesan over it all. Serve right away while the chicken is still warm and the lettuce is cold.
Save One evening, my sister came over straight from the gym and devoured this salad standing at the counter. She said it tasted indulgent but didn't make her feel sluggish, which is exactly what I'd hoped for. We ended up making it together the next week, doubling the dressing and keeping it in a jar for quick lunches. It became our little ritual.
Making It Your Own
If you want a more traditional Caesar punch, stir a teaspoon of anchovy paste into the dressing. It dissolves right in and adds that briny depth without chunks. You can also swap the croutons for toasted almonds or pecans if you're avoiding gluten, they add a buttery crunch that's just as satisfying. For a spicier kick, add a pinch of red pepper flakes to the chicken seasoning before grilling.
Storing and Prepping Ahead
I like to grill extra chicken at the start of the week and keep it sliced in the fridge for up to three days. The dressing also holds beautifully in a sealed jar for about four days, just give it a good shake before using. Keep the lettuce, chicken, and dressing separate until you're ready to eat so nothing gets soggy. If you're packing this for lunch, layer the croutons on top so they stay crunchy.
Serving Suggestions
This salad is hearty enough to stand alone as a main dish, but it also pairs wonderfully with a cup of tomato soup or a slice of crusty garlic bread. I've served it at barbecues alongside grilled corn and it always disappears first. If you're feeding a crowd, set out the components separately and let everyone build their own bowl.
- Add avocado slices for extra creaminess and healthy fats.
- Toss in some cooked bacon bits if you want a smoky, salty contrast.
- Serve with a chilled glass of iced tea or sparkling water with lemon.
Save This salad has become my go to whenever I want something that feels both nourishing and a little special. I hope it finds a spot in your weekly rotation too.
Recipe FAQ
- → Can I make the dressing ahead of time?
Yes, the yogurt Caesar dressing can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Stir well before serving as it may separate slightly.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part. Alternatively, cut into the thickest piece—there should be no pink inside and juices should run clear.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and stay juicy. They may require 1-2 minutes longer cooking time per side. Check that internal temperature still reaches 165°F (74°C).
- → What's a good gluten-free substitution for croutons?
Toast chopped almonds, walnuts, or pumpkin seeds in a dry pan for 3-4 minutes until fragrant. They add wonderful crunch and nutty flavor while keeping the salad gluten-free and grain-free.
- → How can I add more traditional Caesar flavor?
Stir 1-2 teaspoons of anchovy paste directly into the dressing when whisking. For milder flavor, reduce to ½ teaspoon. The umami depth complements the grilled chicken beautifully.
- → Can this salad be prepared in advance?
Prepare components separately: grill and refrigerate chicken, chop lettuce and store in a container, and keep dressing separate. Assemble just before serving to maintain crispness and texture.