Grilled Chicken Caesar Salad (Printable Version)

Juicy grilled chicken, crisp romaine, tangy yogurt dressing, and crunchy sourdough croutons combine for a fresh main dish.

# Ingredient List:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - 0.5 teaspoon salt
06 - 0.25 teaspoon black pepper

→ Sourdough Croutons

07 - 2 cups sourdough bread, cut into 0.75-inch cubes
08 - 2 tablespoons olive oil
09 - 0.5 teaspoon garlic powder
10 - 0.25 teaspoon salt
11 - 0.25 teaspoon black pepper

→ Greek Yogurt Caesar Dressing

12 - 0.5 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 - 0.25 teaspoon salt
20 - 0.25 teaspoon black pepper

→ Salad Assembly

21 - 2 large heads romaine lettuce, chopped
22 - 0.25 cup shaved Parmesan cheese
23 - Freshly cracked black pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat approximately 10 minutes before cooking.
02 - Rub chicken breasts evenly with olive oil, garlic powder, oregano, salt, and pepper. Place on hot grill and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and 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 in single layer on baking sheet and bake 10-12 minutes, stirring halfway through, until golden and crispy.
04 - Combine Greek yogurt, grated Parmesan cheese, lemon juice, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, minced garlic, salt, and black pepper in small bowl. Whisk until smooth and homogeneous. Adjust seasoning as needed.
05 - Place chopped romaine lettuce in large bowl and toss with half of prepared dressing. Add sliced grilled chicken, toasted croutons, and shaved Parmesan cheese. Drizzle with additional dressing to desired consistency.
06 - Distribute salad among serving plates. Garnish with additional shaved Parmesan cheese and freshly cracked black pepper. Serve immediately while croutons remain crispy.

# Expert Advice:

01 -
  • The Greek yogurt dressing tastes creamy and tangy without feeling heavy, so you can actually eat a full plate without needing a nap afterward.
  • Homemade sourdough croutons stay crunchy for hours and taste infinitely better than anything from a box.
  • Grilled chicken breast cooked properly stays juicy instead of turning into rubber, and this method guarantees it every time.
02 -
  • Slicing the chicken against the grain is the difference between tender bites and tough, chewy pieces; look at the muscle lines and cut perpendicular to them.
  • The dressing tastes better the next day after the flavors have mingled, so if you have time, make it a few hours ahead or even the night before.
03 -
  • Marinate the chicken in the dry seasoning mix for thirty minutes before grilling if you have the time; it penetrates the meat deeper and tastes noticeably more flavorful.
  • Keep your croutons in an airtight container for up to three days so you can use them throughout the week on other salads or soups without having to make them fresh every time.
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