Chicken · 35 min
Chicken Caesar Salad with Yogurt Dressing & Garlic Croutons
- 35 min
- 2–6 servings
- 481 kcal / serving
Tender chicken and crisp garlic croutons rest on a bed of romaine, finished with a tangy yogurt dressing. This is a straightforward weeknight salad that comes together in about 35 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbchicken breasts, boneless skinless
- 4 clovesgarlic
- ½lemon
- 1 ozParmesan cheese
- ¼ cupplain Greek yogurt
- 1 headromaine lettuce
- 1whole grain bun or roll
- whole grain buns or rolls
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, parsley flakes, salt, virgin coconut oil, Worcestershire sauce
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · grater · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 4 clovesgarlic
- ½lemon
- 1 headromaine lettuce
- lemons
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1 ozParmesan cheese
- ¼ cupplain Greek yogurt
Bakery & bread
- 1whole grain bun or roll
- whole grain buns or rolls
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| garlic | 4 cloves | 8 cloves | 12 cloves |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| romaine lettuce | 1 head | 2 heads | 3 heads |
| whole grain bun or roll | 1 | ||
| whole grain buns or rolls | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Cube the bread and spread the cubes on a sheet pan.
- Peel and crush the garlic; toss the crouton cubes with oil, most of the garlic, parsley flakes, salt, and pepper.
- Bake the bread until it is golden and crispy, about 8–10 minutes.
- Heat a grill pan, skillet, or outdoor grill over medium-high heat and lightly oil the surface.
- Slice the chicken in half horizontally to form thin fillets, then season with salt and pepper.
- Cook the chicken until browned and cooked through, about 2–3 minutes per side.
- Wash and dry the romaine, then chop into 1-inch pieces.
- Grate 1/4 cup Parmesan.
- In a small bowl, whisk together the remaining garlic, 2 tablespoons of Parmesan, yogurt, lemon juice, oil, Dijon, Worcestershire, salt, and pepper to make the dressing.
- Cut the remaining 1/4 lemon into wedges and slice the chicken.
- To serve, arrange a bed of lettuce on plates, top with chicken and croutons, drizzle with dressing, sprinkle with the rest of Parmesan, and add lemon wedges.
Two tips
- Make ahead: keep croutons stored in a cool place and re-crisp briefly in the oven before serving leftovers.
- Serving idea: swap green lettuce for a few extra lemon wedges on the side if desired, using only pantry ingredients.
Nutrition per serving
- Calories
- 481 kcal
- Protein
- 41 g
- Carbs
- 24 g
- Fat
- 26 g
- Fiber
- 8 g
- Sodium
- 206 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.