Grilled Chicken Caesar Salad (Printable)

Juicy grilled chicken and crisp romaine tossed with tangy yogurt dressing and crunchy sourdough croutons.

# Components:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Sourdough Croutons

07 - 2 cups sourdough bread, cut into ¾-inch cubes
08 - 2 tablespoons olive oil
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper

→ Greek Yogurt Caesar Dressing

12 - ½ cup plain Greek yogurt
13 - 2 tablespoons grated Parmesan cheese
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon extra-virgin olive oil
17 - 1 teaspoon Worcestershire sauce
18 - 1 garlic clove, minced
19 - ¼ teaspoon salt
20 - ¼ teaspoon black pepper

→ Salad Components

21 - 2 large heads romaine lettuce, chopped
22 - ¼ cup shaved Parmesan cheese
23 - Freshly cracked black pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat until surface is hot.
02 - Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper. Grill for 5 to 6 minutes per side until internal temperature reaches 165°F. Remove from heat, rest for 5 minutes, then slice thinly.
03 - Preheat oven to 375°F. Toss sourdough bread cubes with olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 10 to 12 minutes, turning once, until golden and crisp.
04 - In small bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste.
05 - In large bowl, toss romaine lettuce with half the dressing. Add sliced grilled chicken, croutons, and shaved Parmesan. Drizzle with additional dressing as desired.
06 - Garnish with extra Parmesan cheese and freshly cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • The Greek yogurt dressing tastes indulgent without the guilt, and it's tangier than traditional versions in the best way.
  • Homemade croutons add a satisfying crunch that store-bought ones could never match, especially with sourdough's nutty flavor.
  • Grilled chicken stays juicy when you let it rest, and slicing it thin makes it feel like a restaurant dish you made at home.
02 -
  • Slicing the chicken against the grain makes it tender and elegant, so pay attention to the direction of the muscle fibers.
  • Warm croutons make a subtle difference in texture and help the dressing meld with the lettuce better than room-temperature ones.
  • The dressing can be made up to 2 days ahead, which means you can actually have dinner on the table faster than you think.
03 -
  • Marinate the chicken in the oil and seasonings for 30 minutes before grilling if you have the time; it deepens the flavor tremendously.
  • If you don't have a grill, a grill pan on the stove works beautifully and gives you the same char marks and flavor.
  • Torn romaine is more casual and actually holds dressing better than neatly chopped lettuce, so don't overthink the prep work.
  • Cherry tomatoes or avocado slices tossed in at the last second add color, nutrition, and a moment of 'oh nice' when you see it on your plate.
Return