Save The first time I swapped Greek yogurt for mayonnaise in a Caesar dressing, my kitchen went completely silent. Everyone was suspicious, watching me whisk that creamy white dollop into the bowl with narrowed eyes. One bite later and those same people were demanding I write down the recipe before they forgot the taste. Now it is the only way I make Caesar anything, lighter but somehow more flavorful than the original.
Last summer my neighbor Sarah texted me at 6 PM saying she had nothing for dinner and zero energy to cook. I brought over a bowl of this salad, still warm from the grill, and watched her face light up when she took that first bite. She texted the next morning asking if I had an extra jar of the dressing in my fridge, which I absolutely did because I make it in batches now.
Ingredients
- Chicken breasts: Boneless and skinless cook faster and absorb seasoning beautifully
- Greek yogurt: Use whole milk or 2% for the creamiest texture that still feels light
- Freshly grated Parmesan: The stuff you grate yourself melts into the dressing better than pre-shredded
- Lemon juice: Fresh squeezed makes all the difference in cutting through the yogurt
- Romaine lettuce: Crisp heads give you that satisfying crunch in every bite
Instructions
- Get the grill going:
- Fire up your grill or grill pan to medium-high heat while you prep everything else
- Season the chicken:
- Brush both sides with olive oil and sprinkle generously with garlic powder, oregano, salt and pepper
- Grill it perfectly:
- Cook for about 6 to 7 minutes per side until the internal temp hits 165°F, then let it rest for 5 minutes before slicing
- Whisk the magic:
- Combine Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, garlic, Worcestershire, salt and pepper until silky smooth
- Build your bowl:
- Toss romaine, cherry tomatoes and croutons with enough dressing to coat everything evenly
- Finish it off:
- Arrange those warm chicken strips on top and shower with extra shaved Parmesan
Save This salad became my go-to for those nights when I want something substantial but not heavy. My husband actually requests it now, which is saying something for a guy who used to think salad was just sad rabbit food.
Making It Your Own
Sometimes I toss grilled bread cubes on the grill right after the chicken comes off. They pick up all those smoky char marks and get a little crispy on the edges while staying soft inside. Those homemade croutons make the whole salad feel extra special.
The Dressing Secret
I have learned to make double the dressing and keep it in a Mason jar in the fridge. It actually gets better after a day or two as the garlic melds into the yogurt. Shake it up before you use it and add a tiny splash more lemon juice to wake it back up.
Perfect Pairings
A warm piece of crusty bread on the side makes this feel like a complete meal. Some nights I grill extra chicken and use the leftovers for wraps the next day with some of that leftover dressing spread inside.
- Try marinating the chicken in half the dressing for 30 minutes before grilling
- Swap croutons for toasted almonds if you want crunch without gluten
- Add anchovy paste if you miss that traditional Caesar depth
Save There is something deeply satisfying about a salad that actually fills you up and leaves you feeling good. This one has earned its permanent spot in my weekly rotation.
Recipe Q&A
- → Can I prepare the dressing ahead of time?
Yes, the yogurt Caesar dressing can be made up to 2 days in advance. Store in an airtight container in the refrigerator. Stir well before using, as it may thicken slightly when chilled.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Alternatively, cut the thickest part of the chicken; it should show no pink and juices should run clear.
- → What can I substitute for Greek yogurt in the dressing?
Plain Greek yogurt provides the creamy base. For alternatives, use non-fat Greek yogurt for fewer calories, or sour cream for a tangier flavor. Avoid flavored yogurts as they contain added sugars.
- → Is this salad suitable for meal prep?
Store components separately: dressing in one container, dressed greens in another, and grilled chicken in a third. Combine just before eating to prevent sogginess. Properly stored, components last 3-4 days refrigerated.
- → How can I make this gluten-free?
Replace regular croutons with gluten-free versions, toasted nuts, or seeds. Always verify that Worcestershire sauce is gluten-free, as some brands contain gluten. Check all packaged ingredients for hidden sources.
- → What grilling temperature works best for chicken?
Medium-high heat (around 375-400°F) is ideal. This sears the chicken quickly while keeping it juicy inside. Avoid extremely high temperatures that cook the outside too fast while leaving the center undercooked.