About this recipe
Caesar salad that actually fills you up. Warm chicken on cold romaine, with a light yogurt dressing instead of a heavy bottle pour.
Four bowls mean a full breast half each and a generous pile of greens. Keep the Parmesan measured so it stays savory, not greasy.
Dry the lettuce well. Watery leaves thin the dressing and make the salad taste flat.
DRESSING
Step 1
Whisk yogurt, 1 tablespoon olive oil, lemon juice, Dijon, garlic, Worcestershire if using, half the Parmesan, a pinch of salt, and pepper until smooth. Thin with 1 teaspoon water if needed.
CHICKEN
Step 2
Pat chicken dry and season with remaining salt and pepper. Heat remaining 1 tablespoon oil in a skillet over medium-high until it shimmers.
Step 3
Sear chicken over medium-high for 5 to 6 minutes per side until browned and the thickest part reaches 165°F. Rest 3 minutes, then slice.
ASSEMBLE
Step 4
Toss romaine with most of the dressing. Divide among four bowls. Top with sliced chicken, remaining Parmesan, and a light sprinkle of croutons if using. Serve right away.
Tips
Pound thick chicken breasts to even thickness so both sides hit 165°F at the same time.
Dress the greens just before serving. Leftover dressed salad softens fast in the fridge.
Swaps
Chicken breastRotisserie chicken
About 3 cups shredded; skip the sear and warm gently if desired.
Greek yogurt dressingLight bottled Caesar
Use 2 tablespoons per bowl and check the label; sodium is often higher.
Equipment
Large skillet · Mixing bowl · Whisk · Instant-read thermometer
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