Save The first time I swapped Greek yogurt for mayonnaise in a Caesar dressing, my husband actually asked what restaurant I'd ordered from. That creamy tanginess just works somehow, turning a heavy salad into something you can eat on repeat without feeling weighed down.
Last summer I made this for my sister who swears she hates yogurt in anything sweet or savory. She polished off her entire bowl and went back for seconds, then texted me the next day asking for the recipe because she was craving it again.
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Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and stays tender on the grill
- Greek yogurt: Use 2% or whole milk for the creamiest dressing that still feels light
- Garlic powder: Distributes more evenly than fresh garlic on the chicken surface
- Dried oregano: Adds an earthy note that complements the smoky grill flavor
- Freshly grated Parmesan: Pre-grated has anti-caking agents that make dressing gritty
- Lemon juice: Fresh squeezed makes a noticeable difference in brightness
- Dijon mustard: The secret ingredient that emulsifies everything together
- Worcestershire sauce: Adds that classic Caesar depth without needing anchovies
- Romaine lettuce: Sturdy enough to hold the dressing and stand up to warm chicken
- Croutons: Homemade stale bread cubes work best if you have time
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Instructions
- Get the grill going:
- Preheat your grill or grill pan to medium-high heat while you prep the chicken
- Season the chicken:
- Brush both sides with olive oil then sprinkle with garlic powder, oregano, salt and pepper, patting it gently so it sticks
- Grill to perfection:
- Cook for 6 to 7 minutes per side until the internal temp hits 165°F, then let it rest on a cutting board for 5 minutes before slicing
- Whisk the dressing:
- Combine Greek yogurt, grated Parmesan, lemon juice, olive oil, Dijon, minced garlic, Worcestershire, salt and pepper until silky smooth
- Assemble the base:
- Toss chopped romaine, cherry tomatoes and croutons in a large bowl with enough dressing to coat everything lightly
- Finish it off:
- Arrange the salad on plates, top with sliced chicken and those shaved Parmesan curls, then serve right away
Save This salad became our go-to Friday night dinner during busy weeks when we want something satisfying but not heavy. There's something about the warm chicken against the cool crisp lettuce that makes it feel special enough for company but easy enough for a Tuesday.
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Making It Ahead
The dressing keeps beautifully in the fridge for up to five days, which means you can batch it on Sunday and have instant salads all week. Just store it in a jar and give it a good shake before using.
Grill Alternatives
No grill? A cast iron skillet gets you similar results, or you can roast the chicken at 425°F for about 20 minutes. The important part is getting that nice sear for flavor.
Customization Ideas
Sometimes I add avocado slices or swap in grilled shrimp when I want to switch things up. The dressing works beautifully with almost any protein.
- Try grilling halved romaine hearts for a warm version
- Add roasted red peppers for extra color and sweetness
- Top with a soft poached egg for a complete meal
Save This recipe proved that lighter doesn't mean less satisfying. Sometimes the best twists come from simple swaps.
Recipe Questions & Answers
- → What makes this Caesar salad lighter than traditional versions?
The creamy dressing uses Greek yogurt instead of mayonnaise and heavy amounts of oil, reducing calories while maintaining that rich, tangy Caesar flavor everyone loves.
- → Can I cook the chicken indoors if I don't have a grill?
Absolutely. You can use a grill pan on the stovetop or simply cook the seasoned chicken breasts in a regular skillet over medium-high heat for 6-7 minutes per side.
- → How long does the yogurt Caesar dressing keep in the refrigerator?
The dressing stays fresh in an airtight container for up to 5 days. Give it a quick stir before using, as it may separate slightly when stored.
- → What can I use instead of croutons for a gluten-free version?
Try toasted almonds, walnuts, or pumpkin seeds for added crunch. You can also make your own croutons using gluten-free bread cubes tossed with olive oil and seasonings.
- → Can I prepare the components ahead of time?
Yes. Grill and slice the chicken up to 2 days ahead, wash and chop the lettuce 1 day ahead, and make the dressing up to 5 days ahead. Store everything separately and assemble when ready to serve.
- → What protein-rich sides pair well with this salad?
This salad is already protein-packed with 36 grams per serving. For a complete meal, add quinoa on the side or serve with whole grain bread for extra carbohydrates and fiber.
