Grilled Chicken Caesar Salad (Printable)

Tender grilled chicken, crisp greens, tangy yogurt dressing, and crunchy sourdough croutons combine perfectly.

# What You'll Need:

→ 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 Assembly

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 evenly 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 into thin strips.
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, stirring halfway through, 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 pepper until smooth. Adjust seasoning to taste.
05 - In large bowl, combine chopped romaine lettuce with half of the prepared dressing. Add sliced grilled chicken, croutons, and shaved Parmesan cheese. Toss gently and drizzle with additional dressing as desired.
06 - Top salad with extra Parmesan cheese and freshly cracked black pepper. Serve immediately while croutons remain crisp.

# Expert Advice:

01 -
  • The grilled chicken stays juicy and develops that smoky crust that makes you want seconds without guilt.
  • Greek yogurt swapped into the dressing means you get all the creamy, savory depth without the heaviness hanging around afterward.
  • Homemade sourdough croutons actually taste like bread, not cardboard, and they stay crispy longer than store bought.
  • The whole thing comes together in under 40 minutes, so weeknight dinners feel less like a chore and more like something you actually want to eat.
02 -
  • Slicing the chicken while it's still warm makes it so much easier and the pieces hold their shape better than if you wait until it's cold.
  • Don't dress the entire salad more than 10 minutes before eating, or the lettuce will start to wilt even though the dressing is lighter than traditional Caesar.
  • If you find the dressing too thick, thin it with a teaspoon of lemon juice or water at a time instead of adding more oil, which throws off the flavor balance.
03 -
  • If your grill isn't available, a cast iron skillet on high heat works beautifully and gives you the same crust on the chicken without the outdoor setup.
  • Marinate the chicken breasts in the oil and seasonings for 30 minutes before grilling if you have the time; it deepens the flavor and keeps the meat even more tender.
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