Mediterranean Chicken Caesar Salad with Homemade Croutons
This Mediterranean-style Chicken Caesar Salad combines juicy herbed grilled chicken, crisp romaine, tangy homemade yogurt Caesar dressing, and crunchy olive oil croutons made from rustic bread. It’s a wholesome, satisfying meal bursting with bright, savory Mediterranean notes.
⏱ Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tsp dried oregano
½ tsp ground cumin (optional)
Salt & black pepper to taste
For the Croutons:
2 cups rustic whole grain or sourdough bread, cubed
2 tbsp olive oil
1 tsp garlic powder
½ tsp dried thyme or oregano
Pinch of salt
For the Caesar Dressing (Mediterranean-style):
½ cup Greek yogurt (plain, full fat)
1 tbsp olive oil
1 tbsp Dijon mustard
1 garlic clove, minced or grated
2 tbsp lemon juice
2 tbsp grated Parmesan
Salt & black pepper to taste
For the Salad Base:
1 large head romaine lettuce, chopped
¼ cup shaved or grated Parmesan
Optional: Cherry tomatoes, sliced cucumbers, Kalamata olives (for Mediterranean twist)
Instructions:
Step 1: Marinate and Cook Chicken
1. In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.
2. Add chicken breasts and coat well. Let marinate 10–20 minutes (or up to 2 hours in fridge).
3. Grill or pan-sear chicken on medium-high heat for 5–6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
Step 2: Make the Croutons
1. Preheat oven to 375°F (190°C).
2. Toss bread cubes with olive oil, garlic powder, thyme, and salt.
3. Spread on a baking sheet and bake for 10–12 minutes, flipping once halfway, until golden and crispy.
Step 3: Prepare the Dressing
1. In a small bowl or jar, mix yogurt, olive oil, mustard, garlic, lemon juice, Parmesan, salt, and pepper until smooth.
2. Taste and adjust seasoning (more lemon or Parmesan for tang, more yogurt for creaminess).
Step 4: Assemble the Salad
1. In a large bowl, toss chopped romaine with half of the dressing.
2. Add sliced chicken, croutons, Parmesan, and optional toppings like olives or tomatoes.
3. Drizzle more dressing on top. Serve immediately.
Notes & Tips:
Yogurt dressing keeps it Mediterranean and lighter than mayo-anchovy Caesar.
Make-ahead: Chicken and croutons can be prepped a day in advance.
Add anchovies to dressing for classic flavor if desired.
For extra crunch, add roasted chickpeas.
Swap romaine with baby kale or arugula for variety.
❓ frequently Asked Questions FAQ:
Q: Can I use store-bought Caesar dressing?
A: Yes, but using a Greek yogurt-based homemade version keeps it Mediterranean and healthier.
Q: What’s the best bread for croutons?
A: Use day-old rustic sourdough, ciabatta, or whole grain bread for the best texture.
Q: Can I bake the chicken instead of grilling?
A: Absolutely. Bake at 400°F (200°C) for 20–22 minutes until internal temp reaches 165°F.
Q: Can I make this vegetarian?
A: Yes! Replace chicken with grilled halloumi, roasted chickpeas, or marinated tofu.
Nutritional Information
Calories: 450
Protein: 38g
Carbohydrates: 22g
Fat: 24g
Fiber: 4g
Sugar: 4g
Sodium: 620mg
Calcium: 15% DV