Save The first time I swapped Greek yogurt for mayonnaise in a Caesar dressing, my husband actually asked what restaurant I'd ordered from. We were trying to eat lighter that summer, and I was skeptical about whether yogurt could capture that rich, tangy Caesar essence we both loved. One whisk later, I watched it transform into this impossibly creamy dressing that somehow felt indulgent while being noticeably lighter. Now it's become our go-to for weeknight dinners when we want something satisfying without the heavy food coma that follows traditional Caesar salads.
Last summer, I made this for a dinner with friends who claimed they hated healthy versions of their favorite comfort foods. They went back for seconds and actually licked their plates clean. The conversation kept circling back to how something this refreshing could still feel so decadent and complete.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy throughout
- 1 tablespoon olive oil: Helps the seasoning adhere and creates beautiful grill marks while preventing sticking
- 1 teaspoon garlic powder: Distributes garlic flavor evenly without burnt bits that fresh garlic can produce on high heat
- 1 teaspoon dried oregano: Adds Mediterranean depth that pairs beautifully with the Caesar flavors
- ½ teaspoon salt and ¼ teaspoon black pepper: The essential foundation that makes every other ingredient sing
- ½ cup plain Greek yogurt: Use 2% or whole milk for the creamiest results and most satisfying mouthfeel
- 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts into the dressing better than pre shredded and delivers superior flavor
- 2 tablespoons lemon juice: Brightens and cuts through the rich yogurt while providing classic Caesar acidity
- 1 tablespoon extra virgin olive oil: Adds a luxurious finish and helps emulsify the dressing into silky perfection
- 2 teaspoons Dijon mustard: The secret ingredient that adds complexity and helps everything come together smoothly
- 1 small garlic clove finely minced: Fresh garlic brings sharp bite that balances the creamy yogurt perfectly
- 2 teaspoons Worcestershire sauce: Provides that elusive umami depth that makes Caesar dressing so addictive
- 2 large heads romaine lettuce: Look for crisp heads with tight hearts and vibrant green leaves for the best crunch
- ½ cup cherry tomatoes halved: Optional but they add lovely color pops and juicy bursts throughout
- ½ cup croutons: Homemade or store bought, they provide that essential textural contrast we all crave in Caesar
- ¼ cup shaved Parmesan cheese: Use a vegetable peeler for elegant curls that melt slightly against warm chicken
Instructions
- Fire up the grill:
- Preheat your grill or grill pan to medium high heat until you can feel the warmth radiating when you hover your hand above it
- Season the chicken:
- Brush both sides of the chicken breasts with olive oil, then sprinkle with garlic powder, oregano, salt, and pepper, pressing gently to help the seasoning adhere
- Grill to perfection:
- Cook the chicken for 6 to 7 minutes per side until you see gorgeous char marks and the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into strips
- Whisk the magic:
- While chicken rests, combine Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper in a bowl, whisking until completely smooth and creamy
- Build the salad:
- Toss chopped romaine, cherry tomatoes, and croutons in a large bowl with enough dressing to coat every leaf generously
- Assemble and serve:
- Arrange dressed salad on plates, top with warm grilled chicken strips, and finish with shaved Parmesan before serving immediately
Save This recipe became my weeknight savior during a particularly hectic month when takeout was becoming too frequent and we needed something fast but nourishing. Now it's the meal I turn to when we want to feel like we've treated ourselves well without spending hours in the kitchen.
Make Ahead Magic
You can grill the chicken up to two days in advance and store it sliced in the refrigerator. The dressing actually develops more flavor after sitting overnight, so I often double the batch and keep it in a jar for quick lunches throughout the week.
Dressing Variations
If you want a more traditional Caesar experience, whisk in 1 teaspoon of anchovy paste or 2 mashed anchovy fillets. For extra brightness, add a tablespoon of fresh chopped parsley or chives right before serving.
Serving Suggestions
This salad pairs beautifully with crusty whole grain bread for a complete meal, or serve it alongside roasted vegetables for extra nutrients. The grilled chicken also works wonderfully in wraps the next day.
- Try adding sliced avocado for healthy fats that complement the creamy dressing
- A sprinkle of everything bagel seasoning adds a surprising savory crunch
- For extra protein, add a soft boiled egg on top for a Californian twist
Save There's something deeply satisfying about a recipe that manages to feel both indulgent and wholesome at the same time. I hope this becomes your weeknight comfort too.
Kitchen Guide
- → Can I prepare the dressing ahead of time?
Yes, the yogurt Caesar dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Whisk briefly before using as the mixture may thicken slightly when chilled.
- → How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check the thickest part of the breast reaches 165°F (74°C). You can also cut into the thickest section—there should be no pink inside. Letting the chicken rest for 5 minutes after grilling ensures it stays moist.
- → What can I substitute for Greek yogurt?
Plain regular yogurt works well as a substitute, though it may be slightly thinner. You can also use sour cream mixed with a bit of milk, or even mayo thinned with a splash of lemon juice for a richer version.
- → Is this salad gluten-free?
The salad itself is naturally gluten-free, but traditional croutons contain gluten. Simply swap them for gluten-free croutons or substitute with toasted nuts, seeds, or homemade gluten-free breadcrumbs for added crunch.
- → Can I make this without Worcestershire sauce?
Absolutely. If you don't have Worcestershire sauce, omit it or replace it with a splash of soy sauce or tamari. The dressing will still taste delicious with the other savory elements like Dijon mustard and garlic.
- → How should I store leftover salad?
Keep the dressed salad and chicken separate for best results. Store the greens and dressing in separate containers for up to 1 day. Refrigerate sliced chicken in an airtight container for 3-4 days. Assemble fresh just before serving to maintain crispness.