Chicken Caesar Salad with Greek Yogurt Dressing

If you love a classic Caesar but want a lighter, protein-forward lunch, this Chicken Caesar Salad with Greek Yogurt Dressing delivers big flavor with less oil. It combines crisp romaine, charred or rotisserie chicken, and a creamy, tangy dressing made from Greek yogurt. Quick to assemble and easy to scale, it works for weeknight dinners, meal prep, or a satisfying packed lunch.

Ingredients — Chicken Caesar Salad with Greek Yogurt Dressing

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ⓘ Original recipe (1×) yields 4 servings

For the salad

• 8 cups romaine lettuce, coarsely chopped (about 2 medium heads)
• 1 lb boneless skinless chicken breast, grilled and sliced or pulled from a rotisserie (about 3 large breasts or 2 cups shredded)
• 3/4 cup whole-grain bread cubes (for croutons)
• 1 tablespoon olive oil (for croutons)
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• Freshly ground black pepper, to taste

For the Greek Yogurt Dressing

• 3/4 cup plain Greek yogurt (2% or whole-milk for creamier texture)
• 2 tablespoons mayonnaise (optional for richness; omit for lower fat)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons Worcestershire sauce
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste (start with 1/4 teaspoon salt)

Instructions

1. First, make the croutons: Preheat oven to 400°F (200°C). Toss whole-grain bread cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and toast 8–10 minutes, tossing once, until golden and crisp. Cool slightly.
2. Next, cook the chicken (if not using rotisserie): Pound breasts to even thickness. Season with salt and pepper, then grill or pan-sear over medium-high heat 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. For faster prep, use shredded rotisserie chicken (about 2 cups).
3. Prepare the dressing: In a medium bowl whisk Greek yogurt, mayonnaise (if using), lemon juice, Dijon, minced garlic, and Worcestershire sauce. Slowly whisk in 2 tablespoons olive oil until smooth. Taste and adjust salt and pepper. If the dressing is too thick, thin with 1–2 teaspoons water or more lemon juice.
4. Assemble the salad: In a large bowl add chopped romaine, half the Parmesan, and half the croutons. Pour 3/4 of the dressing over the salad and toss to coat evenly.
5. Add chicken on top, then drizzle remaining dressing to taste. Finally, sprinkle remaining Parmesan and a few grinds of black pepper. Serve immediately with extra croutons and lemon wedges on the side.
6. Meal-prep option: Keep dressing in a sealed container and croutons separate, then assemble just before serving to preserve crunch.

Recipe Details

• Prep time: 15 minutes (20 minutes if cooking chicken)
• Cook time: 10–12 minutes (to make croutons and cook chicken if needed)
• Total time: 25–30 minutes
• Yield: 4 servings
• Category: Main course / Salad
• Cuisine: American / Mediterranean-inspired

Nutrition Facts

Estimated nutrition per serving

Calories420 kcal

% Daily Value*

Protein

33 g

Total Fat

22 g

Total Carbohydrate

19 g

Dietary Fiber

3 g

Sodium

520 mg

Substitutions

• Chicken: Substitute cooked turkey breast or pan-seared tofu for a vegetarian option; for example, add 1 teaspoon soy sauce to the dressing to boost umami.
• Greek yogurt: Use low-fat or whole-milk Greek yogurt. For dairy-free, replace yogurt with plain unsweetened dairy-free yogurt and increase lemon by 1 teaspoon.
• Croutons: Use toasted pumpkin seeds, sliced almonds, or cooked farro for a gluten-free crunch.
• Parmesan: Pecorino Romano works well for a sharper bite.

Storage and reheating

• Refrigerate leftover salad (without croutons) in an airtight container for up to 2 days. The dressing keeps 4–5 days in the fridge.
• If you used sliced or shredded chicken, reheat gently in a microwave for 30–60 seconds or in a skillet over low heat until warm.
• Keep croutons in a separate sealed bag or container at room temperature for up to 3 days to maintain crunch. Alternatively, re-crisp them in a 350°F (175°C) oven for 5 minutes.

FAQs

• Can I make the dressing ahead? Yes — the dressing keeps 4–5 days refrigerated in a sealed jar; shake before using.
• Is Greek yogurt Caesar dressing authentic? This is a lighter modern take; it keeps tang and creaminess while cutting oil and the raw egg sometimes used in traditional Caesar.
• How do I keep romaine crisp? Store washed romaine in a salad spinner or airtight container lined with a paper towel to absorb moisture until ready to use.

Serve this Chicken Caesar Salad with Greek Yogurt Dressing as a quick weeknight dinner, a portable lunch, or a protein-packed option for meal prep. The yogurt-based dressing brightens the salad without sacrificing creaminess, and swapping to rotisserie chicken makes it especially fast on busy days.