A fresh twist on classic Caesar with grilled chicken strips, crisp romaine, and creamy Greek yogurt dressing. High in protein, ready in 35 minutes.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Yogurt Caesar Dressing
07 - ½ cup plain Greek yogurt (2% or whole milk)
08 - 2 tablespoons freshly grated Parmesan cheese
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 2 teaspoons Dijon mustard
12 - 1 small garlic clove, finely minced
13 - 2 teaspoons Worcestershire sauce
14 - ¼ teaspoon salt
15 - ¼ teaspoon black pepper
→ Salad
16 - 2 large heads romaine lettuce, chopped
17 - ½ cup cherry tomatoes, halved (optional)
18 - ½ cup homemade or store-bought croutons
19 - ¼ cup shaved Parmesan cheese
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with garlic powder, oregano, salt, and pepper on both sides.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked with internal temperature reaching 165°F. Allow to rest for 5 minutes before slicing into strips.
04 - While chicken cooks, whisk together Greek yogurt, Parmesan cheese, lemon juice, olive oil, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper in a bowl until smooth and creamy.
05 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, and croutons. Drizzle with yogurt Caesar dressing and toss until evenly coated.
06 - Arrange grilled chicken strips over salad and garnish with shaved Parmesan cheese. Serve immediately while chicken is still warm.
