Juicy grilled chicken combined with crisp greens, creamy Greek yogurt dressing, and crunchy sourdough croutons.
# What you need:
→ Grilled Chicken
01 - 2 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
→ Sourdough Croutons
07 - 2 cups sourdough bread, cut into ¾-inch cubes
08 - 2 tablespoons olive oil
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper
→ Greek Yogurt Caesar Dressing
12 - ½ cup plain Greek yogurt
13 - 2 tablespoons grated Parmesan cheese
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon extra-virgin olive oil
17 - 1 teaspoon Worcestershire sauce
18 - 1 garlic clove, minced
19 - ¼ teaspoon salt
20 - ¼ teaspoon black pepper
→ Salad Assembly
21 - 2 large heads romaine lettuce, chopped
22 - ¼ cup shaved Parmesan cheese
23 - Freshly cracked black pepper to taste
# How to make it:
01 - Preheat grill or grill pan to medium-high heat until surface is hot and ready for cooking.
02 - Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper. Grill for 5–6 minutes per side until internal temperature reaches 165°F. Remove from grill, rest for 5 minutes, then slice thinly.
03 - Preheat oven to 375°F. Toss sourdough bread cubes with olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 10–12 minutes, turning once, until golden and crisp.
04 - In a small bowl, combine Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, minced garlic, salt, and pepper. Whisk until smooth and adjust seasoning to taste.
05 - In a large bowl, toss chopped romaine lettuce with half the dressing. Add sliced grilled chicken, croutons, and shaved Parmesan. Drizzle with additional dressing as desired.
06 - Garnish salad with extra Parmesan cheese and freshly cracked black pepper. Serve immediately while croutons remain crispy.
