Chicken Caesar Salad (No-Mayo Greek Yogurt Dressing)
Creamy Chicken Caesar Salad with a no-mayo Greek yogurt dressing, crisp romaine, juicy chicken, crunchy croutons, and plenty of Parmesan. Lighter, high-protein, and ready in about 25 minutes for a fresh, easy dinner or meal-prep lunch.
Equipment
- Mixing Bowls
- Large Skillet
- Measuring cups and spoons
Ingredients
For Chicken
- 1½ lb boneless skinless chicken breasts cut into halves
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasonings
For Caesar Dressing Using Greek Yogurt
- ½ cup plain Greek yogurt
- 2 tablespoons finely grated Parmesan
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove finely grated
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon Black pepper
- 1 teaspoon anchovy paste
For Salad
- 2 large heads romaine chopped
- ¼ cup Parmesan grated
- 2 cups whole-grain croutons
Instructions
Cook the chicken
- Pat chicken breasts dry. Toss with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Sear in a hot skillet over medium-high heat 5–6 minutes per side, until the thickest part hits 165°F/74°C. Rest 5 minutes, then slice and cut into bite-size cubes.
Make the no-mayo Caesar dressing
- In a bowl, whisk Greek yogurt, Parmesan, lemon juice, Worcestershire, and grated garlic until smooth. Slowly stream in olive oil while whisking to emulsify. Thin with cold water a teaspoon at a time to a creamy, pourable consistency. Season to taste with salt, pepper, and anchovy paste (or capers).
Assemble the Chicken Caesar Salad
- In a large chilled bowl, toss chopped romaine with half the dressing to lightly coat. Add sliced chicken, crunchy croutons, and extra Parmesan. Drizzle on more dressing to taste.
Finish & serve
- Crack on fresh black pepper and add a squeeze of lemon to brighten. Serve right away while the romaine is crisp and the chicken is still warm.
Video
Notes
- For juicy chicken breasts, pound to an even thickness before cooking.
- Always rest the chicken before slicing
- Use freshly grated Parmesan for the best flavor
- Thin the dressing more with water for a lighter coat; it should cling without feeling heavy.
