Greek Yogurt Caesar Salad with Crispy Baked Chicken

Happy Monday! We’re heading to Minnesota for the Superbowl next week (one of my FAV weekends of the entire year!) and I can’t wait for the plethora of tailgating food that will be had.  With a combination of juicy lucy’s and chicken wings, we’re going to kick this week off with a healthy salad!

We’ve been crushing hard on this crispy baked chicken – it is extremely versatile with flavors and bakes to perfection every time!  For years, my go-to greek yogurt caesar salad dressing is from fabulous Ali at Gimme Some Oven! I’ve been subbing garlic powder for pressed garlic, as it creates a milder flavor without the bite of fresh garlic.

The best part of a greek yogurt salad dressing is that it can double as wonderful chicken marinade.  Just double your dressing recipe, throw a cup in with boneless, skinless chicken breasts, toss in panko and voila! You’ve transformed a boring piece of chicken into something delicious.

The best part of this greek yogurt/panko combo is that your flavor options are endless.  Check out some options below!:

With any of the above options, marinade your chicken in the greek yogurt dressing minus milk! It’ll be a little thicker and allow you to add more panko!  Hope you enjoy this delicious salad!

Greek Yogurt Caesar Salad with Crispy Baked Chicken
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This salad comes together with help from Gimme Some Oven's awesome caesar dressing, crunchy kale, and delicious baked chicken!
For the Dressing:
  • 1 6 oz container of plain, 2% fat greek yogurt (we usually use fage)
  • Grated parmesan, enough to fill up empty greek yogurt container (you want equal parts)
  • 1 tbsp. olive oil
  • 3 tsp. anchovy paste
  • 3 tsp. worcestershire sauce
  • 2 tsp. garlic powder
  • 2 tsp. dijon mustard
  • 2 tbsp. lemon juice
  • ½ tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • 3 tbsp milk - added only to salad dressing (not to chicken marinade)
For the chicken:
  • 1 pound boneless, skinless chicken breasts
  • 1 cup panko
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • Any additional seasonings - 2 tbsp. taco seasoning, 2 tbsp. roasted garlic seasoning, etc.
For the salad:
  • 2 hearts of romaine chopped into bite size pieces
  • 2 cups of kale (removed from the tough stem), chopped into small pieces
For the dressing:
  1. Add all ingredients - except milk! - in a mason jar or bowl. Mix.
  2. Take half of the dressing and add to chicken breasts in a gallon bag or bowl to marinade for 20-30 minutes.
  3. Add milk to remaining dressing and stir until desired consistency. Refrigerate until needed.
For the chicken:
  1. While the chicken is marinating, preheat oven to 375 degrees.
  2. Combine panko and seasoning in a bowl.
  3. Place a baking rack on a baking sheet. This allows for the chicken to become crispy on all sides.
  4. Press the chicken into the panko on all sides and place on baking rack. Place pan on top rack of oven.
  5. Bake for 25 minutes. Then, set to broil on high for 5 minutes so the top of the chicken browns. Pay close attention - chicken can go from delightfully crispy to burned in 30 seconds!
For the salad:
  1. Combine the chopped romaine lettuce, kale, and remaining dressing.
  2. Top with chicken and enjoy!