In a bowl, combine 2 tbs olive oil, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp salt and 1 tsp black pepper. Add the chicken and coat well. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush the grate or pan with a little oil to prevent sticking.

Grill the chicken 4–6 minutes per side depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from the grill and let rest for 5 minutes, then slice thinly against the grain.

Caesar Dressing

In a bowl or jar, mash the 2 anchovy fillets (or use 1 tsp anchovy paste) with 1 clove minced garlic and 1 tsp Dijon until a paste forms.

Add 1 tbs lemon juice, 1 tbs mayonnaise, 2 tbs Greek yogurt, and 1 tsp Worcestershire sauce. Whisk to combine.

Slowly whisk in 2 tbs olive oil until the dressing emulsifies. Season with 1/4 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. Chill briefly if not using immediately.

Salad Assembly

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

Add cherry tomatoes (if using), 1 cup croutons, and 2 tbs of the grated Parmesan to the lettuce.

Pour about half the dressing over the salad and toss gently to coat evenly. Add more dressing as needed to taste (you may not use all).

Arrange sliced grilled chicken over the tossed salad. Sprinkle remaining 1 tbs grated Parmesan and additional freshly ground pepper to taste. Serve immediately.