If breasts are very thick, butterfly or pound to even thickness (about 1/2 inch). In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp Dijon, 3 tsp salt and 1 tsp black pepper. Add the chicken and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (if cold, bring to room temp 20 minutes before grilling).

Preheat grill

Preheat a gas grill or charcoal to medium-high (about 400°F / 200°C). Oil the grates or brush chicken with a little additional oil to prevent sticking.

Grill

Place chicken on the grill and cook 4–6 minutes per side depending on thickness. Flip only once if possible. Cook until internal temperature reaches 165°F (74°C). Remove from grill and let rest 5 minutes before slicing thinly on the diagonal.

Caesar Dressing

In a medium bowl whisk together 1 tbs mayonnaise and 2 tbs Greek yogurt until smooth. Add 2 anchovy fillets (or 1 tsp paste) finely minced, 1 minced garlic clove, 2 tsp lemon juice, 1 tsp Worcestershire sauce and 1 tsp Dijon. Whisk to combine.

Slowly drizzle in 2 tbs olive oil while whisking to emulsify. Season with 1/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a little water to thin if needed to desired consistency.

Assemble Salad

In a large bowl add 6 cups chopped Romaine. Add about half of the dressing and toss to coat evenly (you can add more to taste).

Add 1 cup croutons and 1/2 cup grated Parmesan; toss lightly. Arrange dressed lettuce on plates or a serving bowl.

Top the salad with the sliced grilled chicken. Sprinkle remaining Parmesan over the top and add extra croutons if desired. Serve immediately.