Grilled Chicken Caesar Salad

Crisp romaine hearts topped with juicy grilled chicken, shaved Parmesan, whole-grain croutons, and a lighter Greek yogurt Caesar dressing.

Nutrition per serving

• 2 headsRomaine hearts
• 2, about 300gChicken breast
• ¼ cup, shavedParmesan cheese
• ½ cupWhole-grain croutons
• ¼ cupGreek yogurt
• 1 tspAnchovy paste
• 2 tbspLemon juice
• 1 clove, mincedGarlic
• 1 tspDijon mustard
• 2 tbspOlive oil
• To tasteSalt and pepper

1. 1

   Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 6–7 minutes per side until cooked through. Let rest 5 minutes, then slice.

2. 2

   Whisk together Greek yogurt, anchovy paste, lemon juice, minced garlic, Dijon mustard, olive oil, salt, and pepper to make the dressing.

3. 3

   Chop romaine hearts and place in a large bowl.

4. 4

   Toss the romaine with enough dressing to coat lightly.

5. 5

   Top with sliced grilled chicken, shaved Parmesan, and croutons. Serve with extra dressing on the side.

💡 Tips for Grilled Chicken Caesar Salad

• • Use seasonal vegetables for maximum nutrition and flavor.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Pound chicken to even thickness for uniform cooking.
• • Roll citrus on the counter before juicing to get more juice out.

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