Chicken Ceasar Salad Recipe

Season

Pat chicken breasts dry with paper towel. Rub each breast with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Cook

Heat a large skillet over medium-high heat. When hot, add the chicken and cook 5-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice or shred into bite-size pieces.

Combine

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, minced anchovy fillets (or anchovy paste), 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1 minced garlic clove until smooth and emulsified.

Season

Taste and season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice to reach desired consistency.

Place 6 cups chopped romaine into a large salad bowl or divide among individual plates.

Add 2 cups sliced or shredded cooked chicken on top of the romaine.

Drizzle about 1/2 to 3/4 cup of the prepared Caesar dressing over the salad (start with less — you can add more to taste). Toss gently to coat the lettuce and chicken evenly.

Add 1 cup croutons and 1 cup freshly grated Parmesan cheese. Toss lightly again, leaving some croutons on top for texture.

Finish with an extra grind of black pepper (about 1/2 teaspoon) and, if desired, squeeze fresh lemon wedge over the salad.

Serve immediately so the croutons stay crisp.