Pat chicken breasts dry with paper towels. If breasts are very thick, slice horizontally to even thickness (or pound to 1/2 inch) so they cook evenly.

In a shallow bowl or small dish, combine 2 tbs olive oil, minced garlic, 1 tsp Kosher salt and 1/2 tsp black pepper. Brush or rub mixture all over both sides of the chicken breasts and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes, then slice thinly against the grain. Set aside.

Creamy Caesar Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp anchovy paste until smooth.

Add 1 minced garlic clove and 2 tbs olive oil, whisking to emulsify. Stir in 1/4 cup freshly grated Parmesan, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or lemon to preference.

If you prefer a thinner dressing, whisk in 1–2 tbs water or more lemon juice until desired consistency is reached. Chill in refrigerator for at least 10 minutes to allow flavors to meld.

Assembling the Salad

Place 8 cups chopped romaine in a large mixing bowl. Add 1 cup croutons and toss gently to combine.

Add about 3/4 of the dressing to the salad (reserve some for guests to add more). Toss thoroughly so leaves are lightly coated.

Add sliced grilled chicken on top of the dressed romaine. Sprinkle with 1 cup freshly grated Parmesan and 1/2 cup shredded Asiago. Finish with a crack of freshly ground black pepper (about 1 tsp) and additional dressing if desired.

Divide onto plates or bowls, garnish with lemon wedges if using, and serve immediately.