Save Last summer my sister dared me to recreate her favorite restaurant Caesar at home, but she wanted something lighter than the usual mayo-heavy dressing. I stood in my kitchen experimenting with Greek yogurt, skeptical it would deliver that rich tangy punch we both craved. The first batch was too thick, the second too garlicky, but by the third attempt something clicked. When she finally tasted it, she actually asked if I had sneaked the original dressing from a jar.
I started making this salad regularly during our weeknight dinner rotation last spring. My husband would come home from work and immediately ask if that chicken was on the menu again. There is something about the combination of warm spiced chicken against cold crisp lettuce that makes the whole plate feel like a restaurant meal without the hour of prep work.
Ingredients
- Chicken breasts: Boneless and skinless works best here, pound them slightly even thickness so they grill evenly without drying out
- Greek yogurt: Use 2% or whole milk for the creamiest dressing, fat-free versions tend to turn thin and watery
- Parmesan cheese: Freshly grated melts beautifully into the dressing and adds that authentic salty bite
- Romaine lettuce: Look for tight crisp heads, the sturdy leaves hold up well against the substantial dressing
- Garlic powder and oregano: These two spices together give the chicken that classic Mediterranean profile everyone recognizes
- Lemon juice: Fresh squeezed makes a noticeable difference in the brightness of the dressing
- Dijon mustard: Just enough to emulsify everything together and add a subtle sharp undertone
- Croutons: Homemade or store-bought, they provide that essential crunch element in every forkful
Instructions
- Prepare your grill:
- Heat it to medium-high, you want it hot enough to create nice grill marks but not so aggressive that the chicken burns before cooking through
- Season the chicken:
- Brush both sides with olive oil then sprinkle generously with the garlic powder, oregano, salt and pepper, pressing the spices gently into the meat
- Grill to perfection:
- Cook for about 6 to 7 minutes per side until the chicken reaches 165°F internally, then let it rest on a cutting board for 5 minutes before slicing
- Whisk the dressing:
- Combine the Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, garlic, Worcestershire, salt and pepper until completely smooth and creamy
- Assemble your salad:
- Toss the chopped romaine, tomatoes and croutons with enough dressing to coat everything evenly
- Finish and serve:
- Arrange the dressed lettuce on plates, top with sliced chicken and that final shower of shaved Parmesan
Save This recipe became my go-to contribution for family potlucks after my cousin kept requesting it every single gathering. Watching people go back for seconds, especially the ones who claim they do not like salads, has become one of my favorite small victories in the kitchen.
Making It Your Own
I have discovered that adding a teaspoon of anchovy paste to the yogurt dressing transforms it into something remarkably close to the classic restaurant version. My sister swears by it now, even though she insisted she hated anchovies for years.
Timing Your Prep
The smartest approach I have found is mixing the dressing first, then grilling the chicken while it chills in the fridge. This lets the flavors meld together and gives you a head start on cleanup since the dressing bowl gets washed before you even start cooking.
Serving Suggestions
Slice any leftover chicken and tuck it into a whole wheat wrap with extra dressing and lettuce for lunch the next day. The flavors actually improve overnight as everything marries together in the refrigerator.
- Keep extra croutons separate until serving so they stay perfectly crisp
- Grill extra chicken breasts to use for salads throughout the week
- Double the dressing recipe, it keeps beautifully for up to five days
Save Hope this bright satisfying salad finds its way into your regular rotation like it did in ours.
Recipe Questions & Answers
- → Can I prepare the dressing ahead of time?
Yes, the yogurt Caesar dressing can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. Stir well before using, as it may thicken slightly when chilled.
- → What temperature should the chicken reach?
Grill chicken until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. This ensures it's fully cooked and safe to eat while remaining juicy.
- → How can I make this gluten-free?
Replace regular croutons with gluten-free croutons or toasted nuts like almonds or walnuts. Check that your Worcestershire sauce is gluten-free, as some brands contain gluten. All other ingredients are naturally gluten-free.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay moist when grilled. They may take slightly longer to cook than breasts, typically 8-10 minutes per side depending on thickness. Check for 165°F internal temperature.
- → What's the best way to prevent the chicken from drying out?
Don't skip the resting period after grilling—let chicken rest for 5 minutes before slicing. You can also marinate the chicken in the yogurt dressing for 30 minutes before grilling for added moisture and flavor.
- → Can I make a dairy-free version?
Substitute Greek yogurt with a dairy-free yogurt alternative and use nutritional yeast or omit the Parmesan in the dressing. The salad will have a lighter flavor profile but remains a nutritious, protein-rich meal.