Save to Pinterest My neighbor stopped by on a random Tuesday afternoon with a bag of sourdough from the farmer's market, and I suddenly had this urge to turn it into something beyond toast. That same evening, I'd been craving a Caesar salad but wanted something heartier, less heavy than the traditional mayo-based version. I grabbed chicken breasts from the fridge, fired up the grill, and started tossing ideas around while the coals heated up. What came together was this bright, protein-packed salad that somehow felt both indulgent and genuinely good for you. It's become my go-to when I want to impress someone without spending hours in the kitchen.
The first time I made this for my sister's book club, I was genuinely nervous about the Greek yogurt dressing. I'd heard her friends talking about how they loved a good Caesar, and I kept wondering if mine would taste too different. But when everyone went quiet after that first bite, then started asking for the recipe, I knew I'd stumbled onto something special. It's become the dish I bring now whenever someone asks what I'm bringing to dinner, and I've never heard a complaint.
Ingredients
- Boneless, skinless chicken breasts: Two medium ones give you enough protein without the meat being too thick; if yours are particularly plump, butterfly them slightly for even cooking.
- Sourdough bread: The tang is essential here, and day-old bread cuts into cubes better than fresh, giving you croutons with better structure and crunch.
- Plain Greek yogurt: Full-fat is your friend because it emulsifies beautifully and tastes richer than the nonfat versions I've tried.
- Parmesan cheese: Use freshly grated if possible because pre-shredded versions contain anti-caking agents that make the dressing grainy.
- Fresh lemon juice: Not bottled, ever; it tastes brighter and actually changes how the dressing develops as it sits.
- Extra-virgin olive oil: This one matters because it's the dressing's backbone, so pick something you'd actually eat on bread.
- Romaine lettuce: Two large heads fill a big bowl nicely, but feel free to mix in some green leaf lettuce if you want more texture variation.
Instructions
- Get Your Grill Ready:
- Heat your grill or grill pan to medium-high heat for about 5 minutes; you'll know it's ready when you can barely hold your hand over it for more than a second.
- Season and Grill the Chicken:
- Pat your chicken breasts dry first (this helps them brown better), then rub generously with olive oil and all those seasonings. Grill for 5 to 6 minutes per side, listening for that satisfying sizzle when the meat hits the grates. Check for doneness with a meat thermometer reading 165°F, then let them rest for 5 minutes before slicing thinly against the grain.
- Toast the Croutons:
- While the chicken grills, preheat your oven to 375°F and toss those sourdough cubes with olive oil and seasonings in a bowl until they're evenly coated. Spread them on a baking sheet and bake for 10 to 12 minutes, stirring halfway through, until they're golden brown and sound crispy when you tap them.
- Build Your Dressing:
- In a small bowl, whisk together the Greek yogurt, Parmesan, lemon juice, mustard, olive oil, Worcestershire sauce, and minced garlic until smooth and creamy. Taste it and adjust salt and pepper to your preference; remember it needs to coat lettuce, so it should taste slightly bolder than you'd expect.
- Assemble the Salad:
- In your largest bowl, toss the chopped romaine with about half the dressing so every leaf gets coated. Add your sliced chicken, warm croutons, and shaved Parmesan, then drizzle with more dressing and crack fresh pepper over the whole thing.
Save to Pinterest There's something about eating this salad outside on a warm evening that makes it feel like more than just dinner. The chicken is still warm, the croutons haven't softened yet, and that Greek yogurt dressing catches the last bit of golden light. It's become the kind of meal my family actually requests, which says something.
Making It Ahead
You can prep almost everything the morning of if you're planning ahead. Marinate your seasoned chicken in the fridge, make your dressing and keep it in a container, and even chop your lettuce and store it in paper towels so it stays crisp. The only thing you want to do fresh is toast those croutons and slice the chicken right before you assemble, so everything comes together with that just-made quality that makes people actually excited to eat it.
Ways to Customize This
One of my favorite things about this salad is how easy it is to bend to whatever you're craving or what you have on hand. Sometimes I add cherry tomatoes for color and a little sweetness, or thin slices of avocado if I'm feeling indulgent. If you want to go truly traditional, a half teaspoon of anchovy paste stirred into the dressing brings out that classic Caesar depth, though I usually skip it unless someone specifically asks.
The Secret to Great Grilled Chicken
I learned this the hard way after more than a few dry chicken disasters: bringing your chicken to room temperature for about 10 minutes before it hits the grill changes everything. Cold chicken cooks unevenly, and you end up with overcooked edges and a cool center, but room-temperature chicken cooks through evenly and stays moist. I also started using a meat thermometer instead of guessing, and that single change made me stop overcooking entirely.
- Butterfly thick breasts: If your chicken breasts are more than an inch thick, carefully slice them horizontally to create an even thickness that cooks uniformly.
- Oil the grill, not just the chicken: Right before the chicken goes on, oil your grates so the meat gets those beautiful sear marks without sticking.
- Resist the urge to move it: Let it sit for those 5 to 6 minutes undisturbed so you get a proper brown crust that actually tastes delicious.
Save to Pinterest This salad has quietly become my answer to almost every dinner question, and I think it's because it actually tastes like you cared enough to do it right. Try it once, and I promise you'll understand why.
Common Recipe Questions
- → How long should I grill the chicken?
Grill the chicken breasts for 5–6 minutes per side over medium-high heat until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- → Can I make the croutons ahead of time?
Yes, bake the croutons up to 2 days in advance and store in an airtight container at room temperature. They'll stay crisp and ready to toss.
- → Is Greek yogurt a good substitute for traditional Caesar dressing?
Absolutely. Greek yogurt provides a creamy texture and tangy flavor while reducing calories and increasing protein. It creates a lighter dressing without sacrificing taste.
- → What can I add for extra nutrition?
Cherry tomatoes, sliced avocado, or cucumber work beautifully. You could also add grilled vegetables like bell peppers or red onion for more color and vitamins.
- → How do I store leftovers?
Store components separately: grilled chicken, croutons, dressing, and lettuce in individual containers. Assemble just before serving to maintain crispness and prevent sogginess.