Ingredients
Method
Step 1: Prepare the Chicken
- Prepare the chicken marinade. In a small bowl, whisk together olive oil, garlic powder, onion powder, oregano, salt, black pepper, paprika, Dijon mustard, and lemon juice.
- Rub the marinade evenly over the chicken breasts. Let them sit for at least 15 minutes, or up to an hour.
Step 2: Grill the Chicken
- Preheat your grill to medium-high heat. Place the chicken on the hot grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for about 5 minutes before slicing.
Step 3: Make the Caesar Dressing
- While the chicken rests, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, salt, and black pepper in a small bowl. Slowly drizzle in the olive oil while whisking to create a smooth and creamy dressing.
- Taste and adjust the seasoning as needed. Add more lemon juice for a tangier dressing, or sprinkle in more Parmesan for extra richness.
Step 4: Assemble the Salad
- In a large bowl, toss the chopped romaine lettuce with half of the dressing until evenly coated. Add the croutons and Parmesan cheese, then gently toss again.
- Slice the grilled chicken into thin strips and arrange them over the salad. Drizzle with the remaining dressing, then finish with extra Parmesan.
Step 5: Serve and Enjoy
- Serve immediately while the chicken is warm.
Nutrition
Notes
Ingredient Swap: I've had great success using boneless, skinless chicken thighs instead of breasts sometimes, especially when I want a slightly richer, more forgiving meat.
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