In a bowl or small blender, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste (optional), and 1 minced garlic clove. Whisk or blend until smooth.

Slowly drizzle in 2 tablespoons olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity (add more lemon) or salt as needed. Refrigerate until ready to toss with salad.

Poultry (cook chosen option)

Prepare poultry

Pat the chicken pieces dry with paper towels. If using breasts, pound to an even thickness (about 1/2 inch) or butterfly. Rub both sides with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon smoked paprika or dried oregano (optional). Let sit 10 minutes at room temperature while finishing dressing.

Cook on stovetop (pan-sear)

Heat a large skillet over medium-high heat until hot. Add a light slick of oil. For breasts: cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). For thighs: cook 5-7 minutes per side until cooked through to 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing.

Alternative: Oven

Preheat oven to 400°F (200°C). Place seasoned chicken on a baking sheet and roast breasts 18-22 minutes or thighs 25-30 minutes, until internal temp 165°F (74°C). Rest 5 minutes before slicing.

Finish & Plate

Dress the salad

Just before serving, drizzle Caesar dressing over the greens and tomatoes—start with about 3 tablespoons and toss gently to coat. Add croutons (3/4 cup) and 2 tablespoons grated Parmesan; toss once more. Adjust dressing quantity to taste (dressing makes about 1 cup total).

Slice and arrange poultry

Slice the rested chicken into even strips. Arrange sliced poultry over the dressed salad or to the side, depending on presentation preference.

Garnish with extra grated Parmesan, chopped parsley, and lemon wedges. Serve immediately so croutons stay crisp.