Chicken Caesar Salad Recipe

Wash and dry the romaine lettuce. Chop or tear into bite-sized pieces and place in a large salad bowl.

If using cherry tomatoes, halve them and add to the bowl.

Add croutons and about 3/4 cup of the grated Parmesan to the bowl; reserve remaining Parmesan for finishing.

Lightly season the lettuce with the measured 1/2 tsp black pepper (the dressing contains salt). Toss gently and set aside until dressing and chicken are ready.

Combine dressing ingredients

In a bowl or jar, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, 1 minced garlic clove and 1/4 tsp salt.

Whisk until smooth. Slowly whisk in 2 tbsp extra-virgin olive oil to emulsify. Taste and adjust: add more lemon for brightness, salt if needed, or a pinch more anchovy paste for umami.

If grilling, pound each chicken breast to an even thickness (about 1/2 in) for even cooking. Pat dry with paper towels.

Brush both sides with 1 tbsp olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Preheat a grill or grill pan to medium-high (~400°F / 200°C). Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear.

Transfer to a cutting board, let rest 5 minutes, then slice thinly against the grain.

If frying, butterfly or pound the breasts to about 1/2 in thickness and pat dry.

Set up a dredging station: put 1/2 cup flour in one shallow dish, beat 1 large egg in a second, and place 1 cup breadcrumbs or panko in a third. Season flour and breadcrumbs lightly with 1/4 tsp salt and a pinch of pepper.

Dredge each breast in flour, shake off excess, dip in beaten egg, then press into breadcrumbs until evenly coated.

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add chicken and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use more oil as needed to maintain a shallow-fry level.

Transfer to a paper-towel-lined rack to drain and rest 5 minutes, then slice into strips.

Pour dressing over the prepared lettuce and toss gently to coat. Start with about 3/4 of the dressing, add more to taste.

Arrange sliced grilled or fried chicken over the tossed salad.

Sprinkle the remaining 1/4 cup grated Parmesan and additional croutons on top.

Finish with an extra grind of black pepper and serve immediately.