Chicken Caesar Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

In a medium bowl, toss bread cubes with 3 tablespoons olive oil, minced garlic, chopped parsley, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove and let cool on the sheet; croutons will crisp further as they cool.

If your chicken breasts are thick, butterfly or pound them to an even thickness (~3/4" thick) so they cook evenly.

Pat chicken dry. Brush each breast with 1 tablespoon olive oil and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook options: Grill over medium-high heat 5–6 minutes per side until internal temperature reaches 165°F (74°C); or pan-sear in a medium skillet over medium-high heat 5–7 minutes per side; or roast at 400°F (200°C) for 18–22 minutes depending on thickness. After cooking, transfer to a cutting board and let rest 5–7 minutes, then slice thinly against the grain.

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, minced anchovy fillets, grated garlic clove, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/4 teaspoon freshly ground black pepper, and 1/4 cup grated Parmesan.

Whisk thoroughly until smooth. If the dressing is too thick, whisk in up to 2 tablespoons cold water, 1 tablespoon at a time, until you reach desired pourable consistency. Taste and adjust seasoning with salt to taste and additional lemon or Worcestershire if needed.

Wash and dry the romaine lettuce thoroughly. Tear or roughly chop into bite-size pieces and place in a large salad bowl.

Add about half of the shaved Parmesan to the bowl with the lettuce (reserve the rest for finishing). Add a generous portion of herb croutons (reserve some for topping).

Add the sliced rested chicken on top of the lettuce.

Drizzle the Caesar dressing over the salad — start with about 1/2 cup of dressing, then gently toss using tongs to coat. Add more dressing if desired, but go lightly to avoid overdressing.

Plate the salad or serve family-style. Finish with the remaining shaved Parmesan, remaining croutons scattered on top, and a few lemon wedges on the side for optional brightening. Serve immediately.