Chicken Caesar Salad Recipe

Prepare chicken

Pound the chicken breasts to an even thickness (about 1/2 inch) or butterfly if thick. Pat dry with paper towels.

Marinate

In a bowl, whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture over both sides of the chicken breasts and let rest 15 minutes at room temperature (or refrigerate up to 2 hours).

Cook

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the grate or pan with a little oil. Grill the breasts 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly against the grain.

Combine dressing ingredients

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

Emulsify

Slowly whisk in 2 tbs extra-virgin olive oil until the dressing is slightly thickened and glossy. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If too thick, whisk in 1 tsp water at a time to reach desired consistency.

Wash and dry the Romaine lettuce thoroughly, then tear or chop into bite-sized pieces to measure about 8 cups. Place the lettuce in a large mixing bowl.

Add 1 cup croutons and 2 tbs of the grated Parmesan to the bowl with the lettuce.

Add about half to three-quarters of the dressing to the salad (start with 3–4 tbs), then toss gently but thoroughly to coat the leaves. Add more dressing to taste.

Arrange the sliced grilled chicken over the dressed lettuce. Sprinkle remaining 1 tbs Parmesan over the top and add extra croutons if desired.

Serve immediately, with additional lemon wedges or freshly ground pepper on the side if desired.