Description

A quick and easy grilled chicken Caesar salad with a light, tangy dressing made from Greek yogurt, perfect for a refreshing and healthy summer meal.

Ingredients

Scale

2 medium boneless, skinless chicken breasts (about 12 oz / 340 g)
2 tablespoons olive oil (for marinade and grilling)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon fresh lemon juice (for chicken)
2 large hearts romaine lettuce, chopped and washed
1 cup cherry tomatoes, halved (optional)
1/3 cup freshly grated Parmesan cheese
2 slices whole wheat or sourdough bread, cubed for croutons
1 tablespoon olive oil (for croutons)
1/2 cup plain Greek yogurt (full-fat or low-fat)
2 tablespoons fresh lemon juice (for dressing)
1 garlic clove, finely minced
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce (optional)
2 tablespoons grated Parmesan cheese (for dressing)
Salt and freshly ground black pepper, to taste

Instructions

Marinate the chicken: In a bowl, combine 2 tablespoons olive oil, garlic powder, smoked paprika, salt, black pepper, and 1 tablespoon fresh lemon juice. Coat chicken breasts evenly. Refrigerate for 30 minutes to 2 hours if possible, or grill immediately.
Prepare the croutons: Cut bread into 1-inch cubes. Heat 1 tablespoon olive oil in a skillet over medium heat. Toast bread cubes, stirring often, until golden and crisp, about 5-7 minutes. Remove and set aside.
Make the dressing: Whisk together Greek yogurt, 2 tablespoons lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, grated Parmesan, salt, and pepper until smooth. Adjust seasoning to taste.
Grill the chicken: Preheat grill or grill pan to medium-high heat. Grill chicken about 4-5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.
Assemble the salad: Toss chopped romaine with half the dressing until lightly coated. Add sliced chicken, cherry tomatoes (if using), croutons, and sprinkle with remaining Parmesan cheese. Drizzle extra dressing on top if desired.
Final touches: Toss gently before serving and add a fresh grind of black pepper.

Notes

For dairy-free dressing, substitute Greek yogurt with unsweetened coconut yogurt. Use day-old bread for croutons for best crispiness. Adding anchovy paste to dressing is optional. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Flip chicken only once to keep it juicy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 salad serving
Calories: 375
Sugar: 3
Sodium: 450
Fat: 15
Saturated Fat: 4
Carbohydrates: 18
Fiber: 3
Protein: 35

Keywords: grilled chicken, Caesar salad, healthy salad, light dressing, summer recipe, Greek yogurt dressing, quick salad, easy dinner