In a bowl, whisk together 3 tbs olive oil, 2 minced garlic cloves, 2 tbs lemon juice, 1 tsp Dijon, 1 tsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Place 2 chicken breasts between plastic wrap and pound to even thickness (about 1/2 inch) for even cooking. Add the chicken to the marinade, turning to coat. Cover and refrigerate at least 30 minutes, ideally 1–2 hours.

Preheat grill and cook

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates with oil. Remove chicken from marinade, letting excess drip off. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and grill marks form. Transfer to a cutting board and let rest 5 minutes before slicing thinly on the bias.

Caesar Dressing

Make the dressing

In a small bowl or jar, whisk together 1 tbs mayonnaise, 1 tsp Greek yogurt (optional), 1 tsp anchovy paste, 1 minced garlic clove, 1 tbs lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth. While whisking, slowly drizzle in 3 tbs extra-virgin olive oil to emulsify. Fold in 2 tbs freshly grated Parmesan. Season to taste with 1 tsp salt and 1/2 tsp freshly ground black pepper. If too thick, thin with 1–2 tsp water or lemon juice.

Salad Assembly

Toss and plate

Place 2 cups chopped Romaine in a large bowl. Add about 3/4 of the dressing (reserve a little for guests to add more if desired) and gently toss until leaves are evenly coated. Add 3/4 cup shaved Parmesan and 3/4 cup croutons; toss lightly to combine.

Top with chicken

Divide the dressed salad between two plates or serve family style. Arrange the sliced grilled chicken over the top of each salad. Sprinkle remaining shaved Parmesan and remaining croutons over the salads.

Finish

Serve immediately with lemon wedges on the side for squeezing. Offer extra dressing on the side if desired.