Yogurt Caesar Grilled Chicken

The first time I swapped Greek yogurt for mayonnaise in a Caesar dressing, my husband actually asked what restaurant I'd ordered takeout from. He couldn't believe this lighter version still packed that signature tangy, creamy punch we both crave. Now it's become our go-to summer dinner, especially after discovering how the grilled chicken adds this subtle smokiness that perfectly balances the bright lemony dressing. Something about warm chicken on crisp, cold lettuce just works.

Last summer, my sister came over for dinner and watched me make this, immediately texting herself the recipe before she even finished her bowl. What started as a way to use up extra Greek yogurt has turned into the most requested dish at every family gathering. There's something about seeing everyone go quiet and actually enjoy their salad that makes me feel like I've stumbled onto something special.

Ingredients

• 2 large boneless, skinless chicken breasts: Pound them to even thickness so they grill uniformly and stay juicy throughout
• 1 tablespoon olive oil: Just enough to help the seasoning stick and prevent sticking on the grill grates
• 1 teaspoon garlic powder: Distributes more evenly than fresh garlic and won't burn during grilling
• 1 teaspoon dried oregano: Adds that Mediterranean note that pairs beautifully with Caesar flavors
• ½ teaspoon salt and ¼ teaspoon black pepper: The essential foundation for building flavor in the chicken
• ½ cup plain Greek yogurt: Use 2% or whole milk for the creamiest texture that mimics traditional dressing
• 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts into the dressing better than pre-shredded
• 2 tablespoons lemon juice: Brightens and cuts through the rich yogurt, creating that classic Caesar tang
• 1 tablespoon extra-virgin olive oil: Adds luxurious mouthfeel and helps the dressing coat every leaf
• 2 teaspoons Dijon mustard: The secret ingredient that emulsifies everything and adds depth
• 1 small garlic clove, finely minced: Fresh garlic here shines since it's not being cooked
• 2 teaspoons Worcestershire sauce: Provides that umami richness without traditional anchovies
• 2 large heads romaine lettuce: Look for crisp, tightly packed heads with no wilting or browning
• ½ cup cherry tomatoes, halved: Optional but adds beautiful color and bursts of sweetness
• ½ cup croutons: Homemade or store-bought, they're essential for that satisfying crunch
• ¼ cup shaved Parmesan cheese: Use a vegetable peeler for elegant, thin shards on top

Instructions

Get your grill going:

Preheat your grill or grill pan to medium-high heat, letting it get properly hot so those beautiful sear marks form instantly when the chicken hits the grates

Season the chicken:

Brush both sides of each chicken breast with olive oil, then sprinkle evenly with garlic powder, oregano, salt, and pepper, pressing gently to help it adhere

Grill to perfection:

Cook for 6 to 7 minutes per side until an instant-read thermometer reads 165°F, then let the chicken rest for 5 minutes so the juices redistribute before slicing

Whisk up the magic:

In a medium bowl, combine Greek yogurt, grated Parmesan, lemon juice, olive oil, Dijon, minced garlic, Worcestershire, salt, and pepper, whisking until completely smooth and creamy

Build your base:

Place chopped romaine, cherry tomatoes, and croutons in a large salad bowl, drizzling with just enough dressing to coat lightly before tossing everything gently

Bring it all together:

Arrange sliced grilled chicken on top of the dressed salad and finish with those gorgeous shaved Parmesan shards, serving immediately while the chicken is still warm

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My neighbor caught the aroma from our backyard and jokingly asked if I'd opened a restaurant, which pretty much sealed the deal on this becoming a permanent weeknight rotation. There's something so satisfying about serving something that looks and tastes impressive but comes together in under 40 minutes.

Making It Your Own

After making this countless times, I've learned that marinating the chicken in a third of the dressing for 30 minutes before grilling adds incredible depth. The yogurt tenderizes the meat while imparting subtle flavor throughout, though I always discard any used marinade for safety. For a heartier meal, I sometimes add grilled corn or avocado slices when cherry tomatoes aren't in season.

The Salad Secret

Dry your romaine thoroughly after washing, otherwise water droplets will dilute your perfectly balanced dressing. I use a salad spinner or pat the leaves gently with clean kitchen towels, taking those extra minutes to ensure each leaf is completely dry. This small step makes such a difference in how well the dressing coats and clings to every crisp piece.

Timing Is Everything

I always prep the dressing first so the flavors have time to meld while I grill the chicken, creating a more cohesive final dish. The garlic especially benefits from this 15-minute head start, mellowing slightly and marrying beautifully with the sharp Parmesan.

• Grill extra chicken breasts to use in wraps or grain bowls throughout the week
• Double the dressing recipe—it keeps perfectly in an airtight container for up to five days
• If your dressing seems too thick after refrigeration, whisk in a teaspoon of warm water

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Hope this becomes as beloved in your kitchen as it has in mine. There's nothing quite like watching people genuinely enjoy something that's both nourishing and deeply satisfying.

Recipe FAQs

→ Can I bake the chicken instead of grilling?

Absolutely. Bake seasoned chicken at 400°F for 20-25 minutes until reaching 165°F internally. Let rest before slicing into strips for the salad.

→ How long does the yogurt dressing keep?

The dressing stays fresh in an airtight container for up to 5 days. The flavors actually meld and improve after a day in the refrigerator. Give it a good stir before using.

→ Is this salad gluten-free?

Simply omit the croutons or replace with toasted nuts, seeds, or gluten-free croutons. All other components are naturally gluten-free, making this easily adaptable for dietary needs.

→ What can I substitute for Greek yogurt?

Sour cream or plain regular yogurt work, though Greek yogurt provides the best tang and protein content. For a dairy-free version, try cashew cream or a plant-based yogurt alternative.

→ Can I make this ahead for meal prep?

Yes! Store grilled chicken, dressing, and chopped vegetables separately. Assemble individual portions when ready to eat—the salad stays crisp and fresh for up to 3 days when components are kept apart.

→ What adds the traditional Caesar flavor?

The Worcestershire sauce provides that classic umami depth similar to anchovies, while Parmesan, garlic, and lemon create the signature bright, savory profile most people associate with Caesar salads.