Chicken Caesar Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even thickness (~3/4 inch) so they cook evenly.

Season

Brush both sides of the chicken with 1 tablespoon olive oil and season evenly with 1 teaspoon kosher salt and freshly ground black pepper to taste.

Grill

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). When hot, drizzle or brush remaining 1 tablespoon olive oil on the grates/pan. Place chicken on the grill and cook 5-7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Do not overcrowd; cook in batches if needed.

Rest and slice

Remove chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into strips for the salad.

In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon Worcestershire sauce and 2 tablespoons olive oil. Whisk until smooth and emulsified.

Taste and adjust seasoning with kosher salt and freshly ground black pepper to taste. If dressing is too thick, whisk in 1 teaspoon of water at a time until desired consistency is reached. Refrigerate until ready to use (can be made up to 24 hours ahead).

Wash and dry 1.5 heads of Romaine lettuce thoroughly. Chop or tear into bite-sized pieces and transfer to a large salad bowl.

Add 1 cup croutons and 3 tablespoons shredded Parmesan cheese to the bowl.

Add sliced grilled chicken on top of the lettuce mixture.

Drizzle about 3 to 4 tablespoons of the Caesar dressing over the salad (or to taste). Toss gently to coat evenly. If you prefer, reserve a little dressing to serve at the table.

Finish with an additional sprinkle of shredded Parmesan and freshly ground black pepper to taste. Serve immediately.