Romaine Salad with Grilled Chicken, Tomato & Creamy Herb Dressing

Name: Romaine Salad with Grilled Chicken, Tomato & Creamy Herb Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pounded to ¾-inch even thickness, patted dry; 2 tablespoons (30 ml) extra-virgin olive oil, for brushing; kosher salt, to taste; freshly ground black pepper, to taste; ½ teaspoon (2½ g) garlic powder; ¾ cup (180 ml) plain Greek yogurt; 2 tablespoons (30 ml) fresh lemon juice; 2 cloves (6 g) garlic cloves, minced, minced; 2 tablespoons (8 g) fresh dill, finely chopped; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; 1 tablespoon (3 g) fresh chives, thinly sliced; ½ teaspoon (2½ g) Dijon mustard; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (½ g) freshly ground black pepper; 1 large head (500 g) romaine lettuce, washed, dried, torn into bite-sized pieces; 1½ cups (225 g) cherry tomatoes, halved; ¼ small (40 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

A bright, protein-packed salad featuring seasoned grilled chicken breast over crisp romaine lettuce, fresh cherry tomatoes, and a tangy creamy herb dressing made with Greek yogurt, fresh herbs, and bright lemon juice. Perfect for lunch or a light dinner.

Prep: 20 min
Cook: 15 min
Wait: 10 min
Total: 45 min
Makes: 4 servings

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, pounded to ¾-inch even thickness, patted dry
2 tablespoons (30 ml) extra-virgin olive oil, for brushing
kosher salt, to taste
freshly ground black pepper, to taste
½ teaspoon (2.5 g) garlic powder
¾ cup (180 ml) plain Greek yogurt
2 tablespoons (30 ml) fresh lemon juice
2 cloves (6 g) garlic cloves, minced, minced
2 tablespoons (8 g) fresh dill, finely chopped
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
1 tablespoon (3 g) fresh chives, thinly sliced
½ teaspoon (2.5 g) Dijon mustard
¼ teaspoon (1.5 g) kosher salt
⅛ teaspoon (0.5 g) freshly ground black pepper
1 large head (500 g) romaine lettuce, washed, dried, torn into bite-sized pieces
1½ cups (225 g) cherry tomatoes, halved
¼ small (40 g) red onion, thinly sliced (optional)

Equipment (8)

Grill or grill pan
Meat thermometer
Large cutting board
Sharp knife
Small bowl (for dressing)
Whisk
Large salad bowl
Tongs

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F/200°C)
Pat chicken breasts dry with paper towels so they develop a good sear
Wash and dry the romaine and cherry tomatoes
Have all herbs measured and ready for the dressing

1
Season and prepare chicken
- Pat the pounded chicken breasts dry with paper towels.
- Brush both sides lightly with olive oil.
- Sprinkle each breast generously with kosher salt, ground black pepper, and garlic powder on both sides.
- Let sit at room temperature for 5 minutes so the seasonings adhere.
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Ready when: Seasonings are evenly distributed and have begun to stick to the meat
Tip: Pounding the chicken to even thickness ensures it cooks through without drying out the edges
2
Make the herb dressing
- In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, Dijon mustard, salt, and black pepper.
- Fold in the chopped dill, parsley, and sliced chives until evenly distributed.
- Taste and adjust seasoning with additional salt and pepper if needed.
- The dressing should be thick, creamy, and bright green flecked with herbs.
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Ready when: Dressing is smooth, creamy, and herbs are evenly mixed throughout
Tip: Don't blend the dressing—folding the herbs by hand preserves their bright flavor and visual appeal
3
Grill the chickenOven 400°F / 205°C
- Place the seasoned chicken breasts on a preheated grill (or grill pan) set to medium-high heat (about 400°F/200°C).
- Cook for 7–8 minutes on the first side without moving them—you want a good golden-brown sear.
- Flip and cook the second side for another 6–7 minutes, until the thickest part of each breast reaches an internal temperature of 165°F (74°C) on a meat thermometer.
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Ready when: Internal temperature reaches 165°F (74°C); juices run clear when pierced, and exterior is golden brown with grill marks
Tip: Resist the urge to move the chicken around—leaving it untouched lets it develop that desirable caramelized crust
4
Rest the chicken
- Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes.
- This allows the juices to redistribute, keeping the meat tender and juicy.
- Do not skip this step.
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Ready when: Chicken has cooled slightly and is no longer actively steaming
Tip: Resting the chicken for even a few minutes makes a noticeable difference in tenderness
5
Slice the chicken
- Using a sharp knife, slice each chicken breast crosswise into ½-inch-wide strips.
- Keep them in their rested, warm state for assembling the salads.
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Ready when: Chicken is sliced cleanly into uniform strips
Tip: Cutting crosswise creates attractive slices and makes them easier to eat
6
Build the salads
- Place the torn romaine lettuce in a large salad bowl.
- Add the halved cherry tomatoes and the sliced red onion, if using.
- Toss gently to combine.
- Divide the salad among four plates or bowls, creating a bed for the chicken.
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Ready when: Vegetables are evenly distributed and plated
Tip: Toss gently so the delicate lettuce doesn't bruise
7
Top and dress
- Arrange the warm sliced chicken in a fan pattern or pile it in the center of each salad.
- Drizzle each salad generously with the creamy herb dressing, or serve the dressing on the side for individual preference.
- Serve immediately while the chicken is still warm.
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Ready when: Salad is dressed and ready to eat
Tip: Warm chicken against cool, crisp lettuce and creamy dressing creates a lovely textural contrast

Good to know

Tips

For a spicier dressing, add a pinch of red pepper flakes or a dash of hot sauce to the yogurt mixture
If you don't have a grill, pan-sear the chicken in a cast-iron skillet over medium-high heat for 6–7 minutes per side, or bake it at 400°F (200°C) for 15–18 minutes until it reaches 165°F
The salad is wonderful served warm, but you can also chill the chicken after resting and serve it cold for a lighter lunch option
For extra flavor and crunch, add grilled vegetables like zucchini, bell peppers, or corn, or toss in nuts like walnuts or almonds

Make ahead

The creamy herb dressing can be made up to 2 days ahead and refrigerated in an airtight container. The romaine and tomatoes can be prepped up to 4 hours in advance and stored separately in the refrigerator. Grill the chicken just before serving for the best texture and temperature.

Storage & reheating

Finished salad is best eaten immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the lettuce will soften. Store the dressing separately. To reheat: gently warm leftover sliced chicken in a skillet over medium heat, then reassemble with fresh greens and dressing.

Substitutions

fresh dill → fresh tarragon or basil. Use the same amount; tarragon adds a slight anise note, while basil brings a peppery warmth
plain Greek yogurt → sour cream or a blend of mayonnaise and sour cream (1:1). Both will make a creamier dressing; reduce lemon juice slightly if using sour cream alone to avoid excess tartness
cherry tomatoes → diced regular tomatoes or halved grape tomatoes. Use the same weight; adjust pieces for the salad's visual appeal
fresh lemon juice → lime juice or white wine vinegar. Use the same amount for tartness; lime adds a tropical note, vinegar a sharper acidity