If you love chopped meal salads this Grilled Greens Chicken Caesar Chopped Salad is for you! A healthy caesar salad made with grilled romaine, grilled chicken breast, sweet tomatoes, homemade croutons, and zesty Greek yogurt caesar dressing.
Happy July 4th weekend! I hope you’re enjoying time with family and friends outdoors. One of my favorite ways to enjoy greens is to grill them—it’s an easy technique that adds smoky flavor and transforms a salad into a more substantial, comforting meal.
GRILLED!
Romaine is ideal for grilling because the hearts hold together and develop attractive grill marks. Here it pairs perfectly with grilled chicken in a chopped Caesar-style salad that works as a full meal.
To keep the dressing light and simple, this Caesar uses plain Greek yogurt and skips anchovies. Whisk together Greek yogurt, lemon juice, Worcestershire sauce, Parmesan, lemon zest, and salt and pepper to taste for a bright, tangy dressing that’s lower in fat but full of flavor.
This salad really shines with homemade sourdough croutons—garlicky, crisp, and easy to make on the grill or in a pan. They add the perfect crunch and depth to the chopped Caesar.
If you’re firing up the grill today, throw some romaine on alongside your mains. Grilling greens highlights a smoky note and makes a salad feel more satisfying and seasonal.
The best part is how quick it is—romaine takes only a few minutes on a hot grill with minimal prep. Grilled greens are an easy way to elevate weeknight meals and impress guests.
Grilled Greens Chicken Caesar Chopped Salad
- Author: Kristina LaRue
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 2 servings 1x
Description
A hearty chopped meal salad featuring grilled romaine, juicy grilled chicken, sweet tomatoes, garlicky sourdough croutons, and a zesty Greek yogurt Caesar dressing. It’s fresh, smoky, and satisfying.
Scale
Ingredients
- Salad:
- 1 head romaine lettuce
- 8 ounces grilled chicken breast, diced
- 3 campari tomatoes, quartered
- 1 tablespoon Parmesan, for garnish
- Croutons:
- 1 cup cubed sourdough bread
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 1 tablespoon shredded Parmesan
- Dressing:
- 1/4 cup plain Greek yogurt
- 1/2 lemon, juiced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest
- 1 tablespoon Parmesan cheese
- Salt and pepper, to taste
Instructions
- Make croutons: Preheat a grill pan or skillet. Arrange cubed sourdough, drizzle with olive oil, add minced garlic and Parmesan, and cook, tossing occasionally, until crisp and golden, about 5 minutes.
- Make dressing: In a small bowl whisk Greek yogurt, lemon juice, Worcestershire, lemon zest, and Parmesan. Season with salt and pepper to taste.
- Prepare romaine: Slice the romaine head in half lengthwise.
- Grill romaine: Place cut side down on a hot grill pan for 4–5 minutes until browned and slightly crisp. Flip briefly to sear the other side if desired.
- Chop: Let the grilled romaine cool slightly, then chop into bite-sized pieces.
- Assemble salad: In a large bowl combine chopped romaine, quartered tomatoes, and diced grilled chicken. Toss with the dressing to coat evenly.
- Serve: Plate the salad and top with homemade croutons and a sprinkle of Parmesan.
