In a medium bowl combine 2 tbsp olive oil, minced garlic (3 cloves), 1 tbsp lemon juice, 1/2 tsp Dijon, 1 tsp salt and 1/2 tsp black pepper. Whisk to emulsify.

Place chicken in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil if using a skillet. When hot, sear chicken 4–5 minutes per side until an instant-read thermometer reads 160–165°F (71–74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias.

Tarragon Green Goddess Caesar Dressing

In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 anchovy fillets, 1 minced garlic clove, 2 tbsp chopped tarragon, 2 tbsp chopped parsley, 1 tbsp lemon juice, 1/2 tsp white wine vinegar, 1/2 tsp Worcestershire sauce and 1/4 cup grated aged Parmesan.

Pulse to combine. With the motor running, stream in 2 tbsp olive oil until the dressing is creamy and emulsified. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper; adjust lemon or salt to preference. If dressing is too thick, thin with 1–2 tsp water or additional lemon juice.

Salad Assembly

Place 6 cups torn Romaine in a large bowl. Add 1 cup halved grape tomatoes and 1/2 cup aged Parmesan shavings.

Add sliced rested garlic chicken on top of the greens.

Drizzle 3–4 tbsp Tarragon Green Goddess Caesar Dressing over the salad and toss gently to coat. Use more or less dressing to taste.

Divide salad among 2 plates (or bowls). Top each portion with 3 Parmesan crisps and crack 1/8–1/4 tsp black pepper over each serving. Garnish with extra shaved Parmesan or a sprinkle of chopped tarragon if desired.