Grilled Chicken Caesar Salad (Printable)

A fresh salad with grilled chicken, creamy Greek yogurt dressing, and homemade sourdough croutons.

# What You’ll Use:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sourdough Croutons

07 - 2 cups sourdough bread, cut into 3/4-inch cubes
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Greek Yogurt Caesar Dressing

12 - 1/2 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 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

→ Salad Assembly

21 - 2 large heads romaine lettuce, chopped
22 - 1/4 cup shaved Parmesan cheese
23 - Freshly cracked black pepper to taste

# How-To:

01 - Preheat grill or grill pan to medium-high heat.
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 grill, 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, olive oil, Worcestershire sauce, minced garlic, salt, and 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 and freshly cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • The Greek yogurt dressing tastes indulgent but leaves you feeling light, not sluggish afterward.
  • You'll actually use up that sourdough before it gets rock hard on your counter.
  • Grilled chicken stays juicy when you slice it thin, and people always ask how you keep it from drying out.
  • It comes together faster than ordering takeout once you've made it once.
02 -
  • If your chicken is thick, pound it flat before grilling so it cooks evenly and doesn't end up raw in the middle while the outside gets charred.
  • The croutons will soften over time, so either make them fresh when you're assembling or keep them separate until the last second.
  • Greek yogurt can sometimes look grainy in dressing if the acid hits it too fast, so whisk it with the yogurt and oil first, then add the acidic ingredients like lemon juice slowly while stirring.
03 -
  • Don't skip the resting time on the chicken, it takes five minutes and makes the difference between meat that stays juicy and meat that's dry no matter what you do.
  • Fresh cracked black pepper at the end looks prettier than pre-ground and actually tastes peppery instead of dusty, which sounds small but hits different on a salad.
Go Back