Finally - a feel good salad that doesn’t skip a beat. It's wildly delicious. This…
Greek Yogurt Caesar Salad with Grilled Chicken
What I refer to as the“decadent salad” – a super rich and creamy vegetable entree could use a lighter spin without losing it’s classic taste.
I promised myself this blog would be about creating favorites without the guilt. I also promised myself that I wouldn’t go overboard on salad recipes because it’s probably not what the world is craving. I do know that a Caesar salad is that one salad that you want to feel good about, but it always finds a way to rack up the fat and calories. That’s what makes them so good – duh!
I truly crave Caesar salads. Not because I love vegetables in all forms, but because it’s so rich and light at the same time. It makes you feel like you’re doing something right but if you’re not careful, it can be so wrong. The best Caesar salad that I’ve ever had was with my mom years ago at La Chatelaine French Bakery & Bistro in Worthington, Ohio. When you’re still thinking about that salad decades later it makes you wonder what was so great about it. It didn’t hurt that we split a fruit and custard tart as well. Ever since then I have just loved the flavor of Caesar salads.
This recipe is super creamy, tangy, light, briny and crisp. Everything you would expect from a Caesar but cutting out the heavier ingredients such as egg yolks and/or mayonnaise. The Greek yogurt substitute still makes it creamy and flavorful with a nice boost of protein and gut-healthy dairy. Since this recipe is full of flavor, has a protein, bread croutons, dairy and vegetables – I consider it a meal. A meal you can really feel good about!
I’ve said it before – make your own salads at home! You’ll be able to control what you’re getting and adjust it to how you want and without the worry.
- 4 (4-6 oz.) fresh chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoons garlic minced
- 1 tablespoons parmesan cheese grated
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup non fat greek yogurt plain
- 2 tablespoons parmesan grated
- 1 tablespoon anchovy paste
- 1 tablespoon Worcestershire sauce
- ½ medium lemon zest and juice
- 3 cloves roasted garlic (optional)
- 1 tablespoon garlic minced
- 1 teaspoon dijon mustard
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (12 oz.) bag Romaine lettuce chopped
- 2 cups baby spinach or mixed greens
- 4-6 ounces sourdough bread baguette (about > ½ a baguette)
- ½ cup parmesan cheese shredded
- ½ cup red onions sliced
- nonstick cooking spray
- salt & pepper to taste
- In a gallon plastic zip bag add vinegar, parmesan, garlic, garlic powder, salt and pepper. Season the chicken breasts with salt and pepper on both sides first. Let them sit for 5-10 minutes before adding all breasts to the bag. Let marinate for at least one hour minimum or overnight.
- Preheat the grill to medium-high heat for 3-4 minutes. Add chicken to the grill and cook for 6-8 minutes on each side. Cooking times may vary based on the grill and thickness of the chicken. Use a meat thermometer and test chicken on grill to be at 165°. You can remove chicken at 163° to allow for contined cooking when resting. Take off grill and cover with foil. The internal temperature must be at least 165 degrees. Let rest for 5-10 minutes before slicing.
- In a food processor or blender, add yogurt, anchovy paste, lemon zest, lemon juice, salt, pepper, garlic, garlic powder, worcestershire sauce, mustard and parmesan. Blend for 15-20 seconds until well blended.
- Chill until time to serve.
- Preheat oven to 400°
- Line a baking sheet with foil and spray with non stick cooking spray. Cubed bread baguette into 1 inch cubes and spread out on baking sheet.
- Bake on 400° for 6-7 minutes until crispy and golden brown.
- In one large bowl or platter, add lettuce, spinach and red onion. Drizzle 1/2 cup of dressing onto the salad. Reserve rest for serve serve options if and when the salad is divided. Shred parmesan cheese and croutons on top. Place sliced chicken on top. Serve with the remainder of the dressing (about 2 Tbsp. per person).
- If you want to make this a bigger meal, throw in a few scoops of cooked quinoa or another hearty grain.
- If you have leftovers, roll it into a wrap or tortilla of some sort and serve it as a sandwich for lunch the next day.