This grilled chicken Caesar salad is worth making from scratch. Chicken thighs are marinated in yogurt, lemon and garlic before hitting the grill, then served with a homemade anchovy-Parmesan Caesar dressing, crisp romaine and bibb lettuce and skillet-toasted sourdough croutons.

Grilled Chicken Caesar Salad

Grilled chicken Caesar salad with juicy yogurt-marinated chicken thighs, homemade anchovy Caesar dressing and crispy sourdough croutons.

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Ingredients

Sourdough Croutons

5 tbsp olive oil extra virgin
2 garlic cloves smashed
3 cups torn sourdough
1 tsp kosher salt

Grilled Chicken

⅓ cup plain yogurt
3 tbsp lemon juice
2 tbsp olive oil
3 cloves garlic minced
1¼ tsp dried rosemary or oregano or thyme
1½ tsp kosher salt
¾ tsp freshly ground black pepper
6 boneless, skinless chicken thighs

Easy Caesar Dressing

3 tbsp mayonnaise
2 tbsp lemon juice
2 anchovy fillets minced
1½ tbsp Dijon mustard
1 small clove garlic grated
¼ tsp kosher salt
½ tsp freshly ground black pepper
⅓ cup olive oil
⅓ cup finely grated Parmesan

Salad

4 romaine hearts
1 small head bibb lettuce optional
½ cup shaved Parmesan
sourdough croutons

Instructions

Sourdough Croutons

Heat 3 tbsp of extra-virgin olive oil in a skillet over medium heat.Add garlic and cook until golden, flipping after 30 to 40 seconds and remove to bowl.
Add sourdough pieces to the skillet, sprinkle with kosher salt and gently toss to coat.
Drizzle croutons with 2 tbsp oil, tossing to coat, and cook until toasted, 2 to 4 minutes.

Grilled Chicken

In large bowl, combine yogurt, lemon juice, oil, garlic, oregano, salt and pepper, stirring to combine. Add chicken and let marinate for at least 45 minutes or up to 4 hours.

Easy Caesar Dressing

In bowl, stir together mayonnaise, lemon juice, anchovies, Dijon, garlic, salt and pepper. Whisking constantly, gradually stream in the oil, and continue whisking until you have a thick, smooth dressing. Whisk in Parmesan. Set aside.
Preheat barbecue to medium heat (about 350˚F); grease grill. Place chicken on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and thermometer inserted in thickest part of thigh reads 165˚F, about 10 minutes.
Let chicken rest for 5 minutes before cutting into slices.

Salad

Arrange romaine and bibb lettuce on platter; drizzle Caesar dressing overtop and serve with croutons and chicken.

Keyword Caesar salad, Grilled Chicken, grilled chicken caesar salad, grilled chicken thighs, homemade Caesar dressing, sourdough croutons, yogurt marinated chicken

Why Marinate Chicken in Yogurt?

Yogurt makes an excellent marinade for grilled chicken because its lactic acid gently tenderizes the meat without breaking it down too aggressively. In this recipe, it’s mixed with lemon juice, garlic and herbs, helping the chicken thighs stay juicy as they cook while adding plenty of flavour. Marinate the chicken for at least 45 minutes or up to four hours before grilling.

How to Make Homemade Caesar Dressing

This homemade Caesar dressing starts with mayonnaise, making it especially quick and easy to emulsify. Anchovies provide the signature salty, savoury depth of a classic Caesar, while Dijon, garlic, lemon and Parmesan balance the richness.

Why This Grilled Chicken Caesar Salad Works

Yogurt-marinated chicken thighs: Stay juicy on the grill while picking up char.
Two lettuces: Romaine provides crunch; bibb gives the salad a more delicate texture.
Anchovy Caesar dressing: Provides the salty, savoury character you expect from Caesar.
Homemade sourdough croutons: They’re skillet-toasted rather than baked and stay crisp without becoming hard.