Protein-packed twist featuring juicy grilled chicken, crisp romaine, tangy Greek yogurt dressing, and crunchy homemade sourdough croutons.
# What You’ll 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.
02 - Coat chicken breasts with olive oil and season with garlic powder, oregano, salt, and pepper. Grill for 5-6 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.
03 - Preheat oven to 375°F. Toss sourdough cubes with olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 10-12 minutes, stirring once, until golden and crispy.
04 - Combine Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, minced garlic, salt, and pepper in a bowl. Whisk until smooth and adjust seasoning as needed.
05 - Toss chopped romaine lettuce with half the dressing in a large bowl. Add sliced grilled chicken, toasted croutons, and shaved Parmesan. Drizzle additional dressing to preference.
06 - Garnish with additional Parmesan cheese and freshly cracked black pepper. Serve immediately while croutons remain crispy.
