Chicken Caesar Recipe

Prep

Pat chicken breasts dry. If thick, butterfly or pound to an even 1/2–3/4-inch thickness for even cooking. Rub both sides with 2 tbs olive oil, garlic powder, smoked paprika, kosher salt and black pepper. Squeeze juice from 1/2 lemon over both sides and let sit 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Grilling method

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Place chicken on the hot grill and cook 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160–165°F. Remove and let rest 5 minutes (carryover will bring to 165°F). Slice thinly against the grain.

Blackened (stovetop) method

If using the blackening seasoning, combine the spice mix and press onto both sides of the oiled chicken. Heat a heavy cast-iron skillet over high heat until very hot. Add a thin film of oil and place chicken in skillet. Cook 3–5 minutes per side, pressing lightly, until a dark crust forms and internal temperature reaches 160–165°F. Rest 5 minutes and slice thinly.

Mix paprika, cayenne, onion powder, dried oregano, dried thyme, salt and black pepper in a small bowl. Use to coat chicken if choosing the blackened preparation. The mixture makes enough for 1 lb chicken; scale as needed.

In a medium bowl, mash the chopped anchovy fillets with the minced garlic to form a paste. Whisk in mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and lemon juice until smooth. Stir in grated Parmesan. Taste and season with kosher salt and black pepper, adjusting lemon or Worcestershire to preference. If too thick, thin with 1–2 tbs water. Chill 10 minutes to allow flavors to meld.

Place the rinsed, spun-dry Romaine in a large bowl. Add about half of the dressing and toss gently to coat leaves evenly. Add croutons and half of the shaved Parmesan and toss again. Arrange sliced chicken over the dressed lettuce. Drizzle any remaining dressing over the chicken and sprinkle with remaining Parmesan. Finish with a few grinds of black pepper, a light drizzle of extra-virgin olive oil if desired, and lemon wedges on the side.

Serve immediately while chicken is warm or at room temperature. Leftover dressing keeps in an airtight container in the refrigerator up to 4 days. Cooked chicken will keep 3–4 days refrigerated; reheat gently or serve cold on salads.