Trim and rinse romaine hearts, spin or pat dry, then chop or tear into bite-sized pieces. Place in a large salad bowl. Slice mushrooms thinly and halve cherry tomatoes; add both to the bowl.

Add proteins and toppings

If using leftover or store-bought cooked chicken, slice or shred and add to the bowl. Crumble cooked bacon and scatter over the salad. Quarter the hard-cooked eggs and place them on top. Add croutons and most of the grated/shaved Parmesan, reserving a small amount for garnish.

Toss and finish

When dressing is ready, add about two-thirds of it to the salad and toss gently to coat. Add additional dressing to taste. Finish with remaining Parmesan, a grind of black pepper, and extra croutons if desired. Serve immediately.

Caesar dressing

In a medium bowl, combine mayonnaise, Greek yogurt (or extra mayo), anchovy paste, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until smooth.

Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. Stir in grated Parmesan. Taste and season with salt and freshly ground black pepper. Adjust lemon, salt, or anchovy to preference. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency.

Optional cooking

Cook chicken (if using raw)

Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Sauté mushrooms (optional)

If you prefer mushrooms cooked, heat 1 teaspoon olive oil in a skillet over medium heat. Add sliced mushrooms, season lightly with salt and pepper, and sauté 4–6 minutes until softened and lightly browned. Cool slightly before adding to salad.

Hard-cook eggs (if needed)

Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer for 9–10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.