Yogurt Caesar Grilled Chicken Salad

The first time I swapped Greek yogurt for mayonnaise in Caesar dressing, my husband actually asked what restaurant I'd ordered from. That creamy tanginess just hits different on a hot summer day when heavy salads feel like too much. Now it's become our go-to when we want something satisfying but not sluggish. Something about that bright lemon cutting through rich yogurt makes the whole plate feel lighter somehow.

Last July, our neighbor Sarah dropped by unexpectedly while I was grilling the chicken. The smell had wafted three houses down somehow. She ended up staying for dinner and now requests this salad every time we have them over. Sometimes the best recipes arent the ones you plan, but the ones that just happen when good ingredients come together.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly to even thickness for more predictable grilling and juicier results
• 1 tablespoon olive oil: Helps the seasoning stick and prevents sticking on the grill grates
• 1 teaspoon garlic powder: Distributes garlic flavor evenly without raw bite
• 1 teaspoon dried oregano: Adds that Mediterranean depth that pairs beautifully with Caesar flavors
• ½ teaspoon plain Greek yogurt: Use 2% or whole milk for the creamiest texture and best flavor
• 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts into the dressing better than pre-shredded
• 2 tablespoons lemon juice: Brightens everything and cuts through the rich yogurt
• 2 teaspoons Dijon mustard: The secret ingredient that makes the dressing taste restaurant-quality
• 2 large heads romaine lettuce: Look for crisp, tightly packed heads with no wilting or browning
• ¼ cup shaved Parmesan cheese: Use a vegetable peeler for those elegant paper-thin shards

Instructions

Get that grill going:

Preheat your grill or grill pan to medium-high heat, letting it come to temperature while you prep the chicken

Season the chicken well:

Brush both sides with olive oil, then sprinkle with garlic powder, oregano, salt and pepper, pressing gently to help it stick

Grill to perfection:

Cook for 6 to 7 minutes per side until you reach 165°F internally, then let it rest for 5 minutes before slicing

Whisk up the magic:

Combine Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, minced garlic, Worcestershire, salt and pepper until silky smooth

Build your masterpiece:

Toss the romaine, tomatoes and croutons with enough dressing to coat, then top with sliced chicken and those gorgeous Parmesan shards

Save

This salad has become our celebration dinner for small wins, like finishing a big project or surviving a chaotic week. Theres something about tearing into crisp romaine with that tangy dressing that makes even Tuesday feel like a special occasion.

Making It Your Own

Sometimes I swap in grilled shrimp when we want something different but still crave those Caesar flavors. The sweetness of shrimp plays unexpectedly well with the sharp dressing. During summer, I'll throw halved peaches on the grill alongside the chicken for juicy bursts that make the salad sing.

The Perfect Grill Marks

After years of trial and error, I finally learned those gorgeous restaurant-style marks come from not moving the chicken too soon. Let it develop a proper sear before flipping. Also, clean grill grates make such a difference in both appearance and flavor. A quick brush while the grill heats up prevents sticking and gives those picture-perfect char lines.

Meal Prep Magic

This salad actually meal preps beautifully if you keep the components separate. I'll grill a batch of chicken on Sunday, wash and chop the lettuce, and store the dressing in a mason jar. Throughout the week, it takes three minutes to assemble something that tastes freshly made.

• Store the lettuce with a paper towel to absorb excess moisture
• Keep the shaved Parmesan in a separate container so it stays crisp
• The chicken actually tastes better after a day in the fridge as the seasoning penetrates deeper

Save

Hope this becomes one of those recipes you turn to without thinking, the one that just works every single time. Happy grilling.

Recipe Questions & Answers

→ Is this lighter than traditional Caesar salad?

Yes, using Greek yogurt instead of mayonnaise significantly reduces fat and calories while boosting protein content. The creamy texture remains satisfying without the heaviness of traditional Caesar dressing.

→ Can I make this gluten-free?

Absolutely. Simply substitute the croutons with toasted nuts, seeds, or gluten-free bread cubes. The remaining ingredients are naturally gluten-free, though always verify your Worcestershire sauce brand.

→ How long does grilled chicken stay fresh?

Grilled chicken keeps well refrigerated for 3-4 days when stored in an airtight container. For best results, store dressing separately and assemble salads just before serving to maintain crispness.

→ Can I cook chicken on a stovetop?

Yes, a cast iron skillet or grill pan works beautifully over medium-high heat. The key is achieving good sear marks and letting the chicken rest before slicing to retain juices.

→ What makes the dressing creamy without mayonnaise?

Greek yogurt's natural thickness creates the creamy base. Whisking in olive oil, Parmesan, and Dijon mustard emulsifies the ingredients into a smooth, velvety coating that clings perfectly to lettuce.

→ Can I add other vegetables?

Certainly. Cucumber, bell peppers, red onion, or avocado all complement the flavors. Just keep additions bite-sized and avoid overly watery vegetables that could dilute the dressing.