Grilled Chicken Caesar Salad (Printable)

Fresh grilled chicken pairs with crisp lettuce, tangy dressing, and crunchy sourdough croutons in this vibrant dish.

# What You 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sourdough Croutons

07 - 2 cups sourdough bread, cut into 3/4-inch cubes
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Greek Yogurt Caesar Dressing

12 - 1/2 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 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

→ Salad

21 - 2 large heads romaine lettuce, chopped
22 - 1/4 cup shaved Parmesan cheese
23 - Freshly cracked black pepper to taste

# How To Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts 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 thinly.
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, turning once, until golden and crisp.
04 - In a small bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, olive oil, Worcestershire sauce, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
05 - In a large bowl, toss romaine lettuce with half the dressing. Add sliced grilled chicken, croutons, and shaved Parmesan. Drizzle with additional dressing as desired.
06 - Garnish with extra Parmesan and freshly cracked black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The Greek yogurt dressing cuts through the richness with brightness and tanginess while keeping things genuinely lighter than the traditional version.
  • Homemade sourdough croutons taste infinitely better than store-bought and fill your kitchen with that toasted bread smell that makes people ask what's cooking.
  • Grilled chicken that's actually juicy because you're not overthinking it, just seasoning smartly and knowing when to stop.
02 -
  • The chicken must rest after cooking or it bleeds all over everything, turning your crisp salad into a sad, wet situation that tasted great ten minutes before.
  • Don't dress the entire salad five minutes early thinking it'll be fine, because Greek yogurt dressing actually keeps things crisp longer than traditional Caesar, but romaine still wilts if you're impatient.
03 -
  • If your chicken breasts are thick, pound them to even thickness so they cook at the same rate and don't have dry edges with a cool center.
  • Add anchovy paste if you want that classic Caesar punch, but start with just half a teaspoon and taste before committing because it's assertive and salty.
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