Lightly butterfly or pound the chicken breasts to an even thickness (~3/4 inch). Pat dry. In a bowl combine yogurt, lemon juice (1 tbs), minced garlic (2 tsp), grated ginger (1 tsp), tandoori masala, ground cumin, smoked paprika, ground coriander, kosher salt and black pepper. Whisk until smooth. Rub the mixture evenly over the chicken, cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Cook

Heat a grill pan or outdoor grill over medium-high heat and brush with 1 tbs neutral oil. Shake off excess marinade and place chicken on the hot grill. Cook 4–6 minutes per side, until the internal temperature reaches 165°F (74°C) and chicken has good char marks. Remove to a cutting board and rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.

Caesar Dressing (with a light twist)

In a medium bowl whisk together mayonnaise, Greek yogurt, chopped anchovies (or anchovy paste), lemon juice (1 tbs), Dijon mustard, minced garlic (1 tsp) and Worcestershire sauce until smooth. While whisking, drizzle in olive oil to emulsify. Season with kosher salt (1/4 tsp) and black pepper (1/2 tsp). Taste and adjust lemon or salt as needed. Chill briefly if time allows.

Salad Assembly

Tear the romaine heart leaves into large bite-size pieces (or leave whole for a composed salad) and place in a large bowl. Add 3/4 cup grated Parmesan and toasted pita chips or croutons if using.

Add 3–4 tablespoons of the Caesar dressing to the lettuce and toss gently to coat. Reserve a little dressing to finish if desired. Arrange sliced tandoori chicken over the dressed romaine.

Finish with an additional sprinkle of grated Parmesan, scattered cilantro leaves for a fresh contrast (optional), and a squeeze of lemon wedge to taste. Serve immediately.