Save It Last summer my neighbor texted me at 11 AM asking if I had anything for lunch because her CSA box delivered another three heads of romaine and she was out of ideas. I threw some chicken on the grill and whisked together a yogurt-based dressing on impulse, mostly because I was out of mayonnaise but had a tub of Greek yogurt threatening to expire. She texted back four hours later asking for the recipe, and honestly I had to reverse-engineer my own creation from memory because I had not measured anything. Now it is the most requested dish at every porch gathering we host.
My brother-in-law who claims to hate salads ate two huge bowls during a weekend visit and then asked if he could take the leftovers to work the next day. He said the dressing reminded him of restaurant quality but without that heavy coating your tongue feeling afterward. Seeing someone who usually pushes greens around his plate go back for seconds was pretty satisfying.
Ingredients
- 2 large boneless skinless chicken breasts: pounding them to even thickness helps them cook uniformly so you do not end up with dry edges
- 1 tablespoon olive oil: helps the seasoning stick and prevents the chicken from sticking to the grill grates
- 1 teaspoon garlic powder: melts into the chicken during grilling for mellow allium flavor
- 1 teaspoon dried oregano: adds subtle herbal notes that complement the Mediterranean vibes
- ½ teaspoon salt and ¼ teaspoon black pepper: simple seasoning that lets the natural chicken flavor shine through
- ½ cup plain Greek yogurt: use 2% or whole milk for creaminess because nonfat can make the dressing thin and sad
- 2 tablespoons freshly grated Parmesan cheese: the real stuff from the wedge melts into the yogurt beautifully
- 2 tablespoons lemon juice: fresh squeezed makes a huge difference in brightness and balance
- 1 tablespoon extra-virgin olive oil: gives the dressing a silky mouthfeel
- 2 teaspoons Dijon mustard: acts as an emulsifier and adds that pleasant sharp edge
- 1 small garlic clove finely minced: let it sit in the dressing for 10 minutes to mellow out
- 2 teaspoons Worcestershire sauce: provides umami depth that usually comes from anchovies
- 2 large heads romaine lettuce: the crunch is essential and worth the effort of washing and drying thoroughly
- ½ cup cherry tomatoes halved: optional but they add sweet pops of flavor that cut through the rich dressing
- ½ cup croutons: homemade from day-old bread or store-bought whatever gets dinner on the table
- ¼ cup shaved Parmesan cheese: use a vegetable peeler for those elegant thin ribbons on top
Instructions
- Get your grill ready:
- Preheat to medium-high heat and give the grates a quick brush down
- Season the chicken:
- Brush with olive oil then coat both sides with the garlic powder, oregano, salt, and pepper
- Grill to perfection:
- Cook 6 to 7 minutes per side until the internal temp hits 165°F then let rest 5 minutes before slicing into strips
- Make the dressing:
- Whisk the yogurt, Parmesan, lemon juice, olive oil, Dijon, garlic, Worcestershire, salt, and pepper until completely smooth
- Build your salad base:
- Toss the romaine, cherry tomatoes, and croutons in a large bowl with enough dressing to coat everything lightly
- Bring it all together:
- Arrange the salad on plates or a platter then top with sliced chicken and those Parmesan ribbons
- Serve right away:
- The croutons stay crunchiest when the dressing goes on just before eating
Save It This salad became my go-to when we hosted book club last month and everyone kept asking for the dressing recipe instead of discussing the book. There is something satisfying about serving something that looks impressive but comes together in under 40 minutes.
Making Ahead
The dressing actually tastes better the next day after the flavors have had time to mingle in the refrigerator. I make a double batch on Sunday and use it throughout the week for quick lunches or vegetable dipping.
Grilling Tips
Preheating your grill properly prevents chicken from sticking and gives you those nice grill marks we all love on summer evenings. If you are using a grill pan indoors, crack a window because the garlic aroma will permeate everything.
Serving Variations
Sometimes I serve everything deconstructed on a big platter and let people build their own bowls. It looks more impressive for company and lets everyone control their dressing-to-greens ratio.
- Try swapping croutons for toasted nuts if you need it gluten-free
- Add sliced avocado for extra creaminess and healthy fats
- Grill extra chicken and use it for wraps or grain bowls tomorrow
Save It Whether you are feeding hungry neighbors or just treating yourself to something better than a boring lunch, this salad hits all the right notes. Simple, satisfying, and somehow lighter than it tastes.
Common Questions About Recipes
- → What is the best way to grill the chicken?
Preheat the grill to medium-high heat. Brush chicken with olive oil and season with garlic powder, oregano, salt, and pepper. Grill for 6-7 minutes per side until cooked through, then let rest before slicing.
- → Can I prepare the dressing ahead of time?
Yes, the yogurt-based dressing can be whisked together in advance and stored in the refrigerator for up to 2 days, allowing flavors to meld.
- → How can I make this salad gluten-free?
Replace traditional croutons with toasted nuts or gluten-free croutons to maintain the crunch without gluten.
- → Is it necessary to add anchovy paste to the dressing?
Anchovy paste is optional but adds traditional umami depth to the dressing; omit it for a milder flavor without impacting the overall taste significantly.
- → What are good substitutions for Parmesan cheese?
For a similar sharp, salty taste, you can use Pecorino Romano or a hard aged cheese alternative, adjusting quantities to taste.