Yogurt Caesar Grilled Chicken Salad

Last summer my sister suggested I try making Caesar salad with Greek yogurt instead of mayonnaise, and I was skeptical until that first creamy, tangy bite hit my tongue. We were sitting on her back porch with these plates of grilled chicken and crisp romaine, the air thick with humidity, and something about the lighter dressing just worked with the weather. Now I make it weekly, even in winter when I need that reminder of sunshine.

I first served this at a dinner party where two guests claimed to hate Greek yogurt in savory dishes. They went back for seconds and asked for the recipe before dessert even hit the table.

Ingredients

• Chicken breasts: Boneless and skinless cooks faster and absorbs the seasoning beautifully
• Greek yogurt: Use 2% or whole milk for the creamiest texture, nonfat can taste thin and chalky
• Freshly grated Parmesan: The pre-shredded stuff has anti-caking agents that prevent smooth melting
• Romaine lettuce: The sturdy leaves hold up better than delicate greens when dressed

Instructions

Fire up the grill:

Get your grill or grill pan nice and hot at medium-high while you prep everything else

Season the chicken:

Brush both sides with olive oil and rub with that simple garlic powder, oregano, salt and pepper mixture

Grill to perfection:

Cook about 6 to 7 minutes per side until 165°F inside, then let it rest for crucial juicy minutes before slicing

Whisk the dressing:

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

Build the salad:

Toss romaine and tomatoes with enough dressing to coat, then top with sliced chicken and extra Parmesan

Save

This salad has become my go-to for nights when I want something satisfying but not heavy. The crisp lettuce against warm grilled chicken creates this temperature contrast that keeps every bite interesting.

Making It Your Own

Once you have the basic ratio down, this recipe adapts beautifully to whatever you have on hand or need to avoid.

Make-Ahead Magic

The dressing actually tastes better after a day in the fridge, giving the garlic time to mellow and meld with the Parmesan.

Serving Suggestions

A warm crusty bread on the side never hurt anyone, though the salad is substantial enough to stand alone as a complete meal.

• Grill extra chicken for tomorrow's lunch
• Keep the dressing in a mason jar for quick weekday salads
• Add avocado slices for extra creaminess

Save

Heres to lighter comfort food that still feels like a treat.

Recipe FAQs

→ Is Greek yogurt a good substitute for mayonnaise in Caesar dressing?

Yes, Greek yogurt provides the same creamy texture as mayonnaise while adding protein and reducing calories. The tangy flavor complements the traditional Caesar ingredients beautifully.

→ Can I bake the chicken instead of grilling?

Absolutely. Bake seasoned chicken at 400°F for 20-25 minutes until internal temperature reaches 165°F. Let rest before slicing for maximum juiciness.

→ How long does the yogurt dressing last in the refrigerator?

The homemade dressing stays fresh for up to one week when stored in an airtight container. The flavors actually develop and meld better after a day or two.

→ What can I use instead of Worcestershire sauce?

Soy sauce with a dash of fish sauce creates a similar umami depth. Balsamic vinegar works for a vegetarian option, though the flavor profile will change slightly.

→ Is this salad meal-prep friendly?

Yes. Store grilled chicken, dressing, and chopped vegetables separately in airtight containers. Assemble individual portions throughout the week for quick lunches.

→ Can I make this dairy-free?

Use dairy-free yogurt alternative and nutritional yeast instead of Parmesan. Check Worcestershire sauce labels, as some contain anchovies.