Chicken Caesar Salad Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to even thickness (about 1/2 inch) for even cooking.

Make marinade

In a shallow bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Marinate

Brush or rub the marinade evenly over both sides of the chicken breasts. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours (bring back to room temp 15 minutes before cooking).

Cook chicken

Heat a large skillet or grill over medium-high heat. Add a light drizzle of oil if using a skillet. Cook chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and rest 5 minutes.

Slice chicken

Slice the rested chicken breasts into 1/4-inch thick slices on a cutting board, squeeze a little lemon juice over slices for brightness.

In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 2 chopped anchovy fillets (or 1 tsp anchovy paste), 1 tsp minced garlic, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp Dijon mustard, 2 tbs grated Parmesan, 1/4 tsp black pepper and 1/4 tsp salt. Whisk until fully combined and creamy. Taste and adjust lemon, salt or pepper as needed.

If dressing is too thick, thin with 1-2 tbs water or olive oil to reach desired consistency. Chill in refrigerator if not using immediately.

Prepare lettuce: Remove outer leaves if needed, halve the romaine heads lengthwise and slice or tear into bite-size pieces. Rinse and dry thoroughly using a salad spinner or clean towels.

In a large bowl combine the chopped romaine, 1.5 cups croutons and 3 tbs shaved or grated Parmesan.

Add 3-4 tbs of the prepared Caesar dressing to the salad and toss gently to coat (reserve extra dressing for guests). Taste and add more dressing if desired.

Top the dressed salad with sliced warm chicken. Finish with an extra sprinkle of Parmesan and a grind of black pepper. Serve immediately with lemon wedges on the side.