If you love Caesar salad but want something a bit lighter and more Mediterranean-inspired, this Greek grilled chicken Caesar salad is the perfect upgrade. It takes everything you love about the original and adds fresh, bold flavors like Kalamata olives, feta cheese, and a hint of lemon.
Start with the star of the dish, grilled chicken marinated in olive oil, garlic, oregano, lemon juice, and a pinch of salt. Grilling brings out a smoky flavor and locks in the juiciness of the chicken, which pairs perfectly with the crisp romaine lettuce base.
Instead of the usual Caesar dressing, this version uses a Greek yogurt-based dressing. It’s creamy but lighter, with tangy notes from lemon juice, Dijon mustard, garlic, and a touch of grated Parmesan cheese. The Greek yogurt gives it body without the heaviness of mayonnaise or raw egg. A little anchovy paste can be added for that classic Caesar depth, but it’s totally optional.
To assemble, toss chopped romaine lettuce with the yogurt dressing until everything is well coated. Add sliced grilled chicken on top, then sprinkle with crumbled feta cheese, halved cherry tomatoes, sliced cucumber, and a few Kalamata olives for a true Greek touch. If you love a bit of crunch, add homemade croutons made from toasted pita or sourdough cubes tossed in olive oil and herbs.
This salad is perfect for a healthy lunch or a light dinner. It’s protein-packed, full of fresh veggies, and offers a great balance of creaminess, crunch, and zest. Serve it as is, or wrap it in a warm pita for a filling and flavorful handheld meal.
Greek grilled chicken Caesar salad is everything you want in a salad, satisfying, refreshing, and bursting with flavor. Whether you’re meal prepping or making it fresh for guests, it’s a go-to that feels both wholesome and indulgent.
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup parmesan cheese freshly grated
- Caesar dressing to taste
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, combine olive oil, oregano, basil, dill, salt, and black pepper. Rub the mixture over the chicken breasts.
- Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from grill and let rest for a few minutes.
- Slice the grilled chicken into thin strips.
- In a large salad bowl, combine romaine lettuce, cherry tomatoes, kalamata olives, feta cheese, and Parmesan cheese. Toss to combine.
- Drizzle Caesar dressing over the salad and toss to coat.
- Divide the salad among plates and top with sliced grilled chicken.
- Serve immediately and enjoy!
Looks goooood
I didn’t have kalamata olives, used black ones instead… still turned out good! 🤷♂️
Meh. I hate grilling chicken and 6-8 minutes per side seems off like maybe depending on chicken size. Also my kids said it taste weird (lol).
This sounds amazing—Greek vibes with a Caesar twist. I love that it includes both feta and parmesan. Definitely making this for dinner this week!
Yesss—this combo sounds so good. Greek salad energy but with that Caesar punch is dangerous in the best way. 😄
Could use more dressing. I like my salad soaked. 😅
Delicious salad! But why does it call for both parmesan and feta? Seems like overkill 🤔
Yum! My family loved it! The feta adds a nice touch. 😍
I followed it pretty closely. Could use more dressing—next time I’ll probably go a little heavier or mix the dressing with the lettuce instead of just drizzling.
Decent recipe, but “Caesar dressing to taste” is kinda vague—how much is “to taste” for real 😅. I used about half a cup and it was fine, but next time I’ll start with less.
Why do you even put olives in salads? They’re gross. 1 star for that.
5 stars! Greek flavors are amazing! Will make again for sure.
Not sure about “Caesar dressing to taste” with feta and Kalamata olives… feels like it’s trying to be Greek AND Caesar at the same time (which I guess is fun?). I’d probably go lighter on the dressing.
Kalamata olives?! Yuck! Next time I would just skip them.
I think olives add a nice briny flavor to salads! But everyone has their taste. You could always try capers or something else instead.
Yea man, olives is gross! Just leave them out! Don’t ruin the whole salad ha!
Looks healthy and delish. I’m a big fan of kalamata olives—never enough olives in salads!
Chopped my fingers while preparing the veggies! But the salad was worth it! Haha! Careful with those knives!
Pretty tasty, but I think 6-8 minutes per side depends a lot on your grill and thickness. Mine took closer to 10. Still turned out good and flavorful.
Mine was closer to 9-10 too. I kept thinking it was “done” but it was still pink. Also maybe my chicken was thicker. Good flavor though—Caesar dressing makes it.
Totally agree—time is everything. I’ve got hot spots on my grill, so 6–8 mins is rarely enough. Glad yours came out flavorful!
My family hates olives but I’ll sub them. The rest of it is very my vibe—romaine, tomatoes, feta. Also the parmesan on top is a win.
How is this a Caesar salad? There’s no croutons! I won’t make it again.
You don’t need croutons to make a Caesar salad. This is a healthier twist! Give it a chance!
I don’t know, a salad without croutons is just lettuce and stuff! What’s the point?
I like the flavors but 6-8 minutes per side seems a little vague. My chicken is usually thicker and I end up needing longer—still came out great though.
I thought this was going to be better, but it was just okay. The chicken was dry.
I followed it exactly but my chicken came out dry. I think 6–8 minutes per side was too long for my thickness. Still tasty though—salad part is great.
Ugh, I’m sorry! Chicken can totally dry out if the breasts were thicker. I usually go by internal temp instead of the 6–8 minutes—pull it around 165°F and rest it a bit.
Grilling chicken 6-8 minutes per side depends so much on thickness. I’d probably start checking around 5-6 minutes, but the flavor combo looks spot on.
The instructions were simple and clear, which I appreciate. I cooked the chicken a little longer because my grill runs hot, but everything else followed perfectly.
Not sure about calling it “Caesar” when there are Greek ingredients like Kalamata olives and feta. It’s still tasty I’m sure, but the name might mislead some folks.
Not my favorite. The dressing doesn’t mix well with the veggies.
Made it for dinner last night and it was a hit. The herb rub smells amazing on the grill. Wish I’d let the chicken rest a bit longer.
So glad it was a hit! And yeah—letting the chicken rest a little longer really helps it stay juicy. Next time I’d do closer to 10 minutes before slicing.
Not gonna lie, I was skeptical about “Caesar dressing” with feta and kalamata olives… but it works. The dill/oregano combo makes it smell amazing.
I get the skepticism—feta + olives in “Caesar” sounds like it shouldn’t work, but honestly Greek flavors are so salty/bright it makes sense. The dill/oregano smell combo is underrated.
I think this needs more olives, like a lot more! Just my opinion.
I tried this but didn’t have olives, used pickles instead. It was a mess!
Maybe the pickles weren’t the best swap! But hey, experimenting is part of cooking, right? Don’t give up!
ehhh.