Chicken Salad Caesar Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch for even cooking.

Season both sides of the chicken with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder; rub to coat evenly.

Heat a large skillet over medium-high heat until hot. Add the seasoned chicken and cook 4-6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is golden brown. Reduce heat to medium if browning too quickly.

Transfer cooked chicken to a cutting board and let rest 5-8 minutes, then slice into 1/2-inch thick strips or bite-sized pieces.

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth.

Add 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 minced garlic clove, and 1/2 tsp anchovy paste. Whisk to combine.

Slowly whisk in 2 tbs olive oil until the dressing is emulsified and creamy. Season with 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust: add more lemon for brightness, salt for seasoning, or anchovy paste for umami.

If the dressing is too thick, thin with up to 1 tbs water or additional lemon juice until desired consistency is reached. Refrigerate briefly if not using immediately.

Place 6 cups chopped Romaine lettuce in a large salad bowl.

Add 1 cup halved cherry tomatoes (optional) and 3/4 cup freshly grated Parmesan cheese to the bowl.

Drizzle 3/4 cup of the prepared Caesar dressing over the lettuce (start with about 6 tbs and add more to taste). Toss gently but thoroughly to coat leaves evenly.

Add the sliced warm chicken on top of the dressed lettuce and gently toss once more, or arrange the chicken on top if preferred.

Scatter 1 cup croutons over the salad and finish with an additional sprinkle of Parmesan if desired. Serve immediately.