Grilled Chicken Caesar Recipe

Pound and season chicken

If chicken breasts are unevenly thick, place each between plastic wrap and gently pound to 1/2–3/4 inch thickness. Pat dry with paper towels.

In a small bowl, whisk together 1.5 tbs olive oil, 0.5 tsp garlic powder, 0.5 tsp dried oregano, 1 tbs lemon juice, 0.5 tsp salt and 0.25 tsp pepper. Rub mixture evenly over both sides of the chicken breasts. Let sit at room temperature 10–15 minutes (or refrigerate up to 2 hours).

Preheat grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly.

Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good grill marks. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp anchovy paste, 1 tbs lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1 minced garlic clove. Whisk until smooth.

Whisk in 2 tbs olive oil until emulsified. Stir in 2 tbs freshly grated Parmesan. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt — add a squeeze of lemon if brighter flavor is desired.

Place 3 cups chopped romaine into a large mixing bowl. Add 3/4 cup shredded Parmesan and 1 cup croutons.

Pour 3–4 tbs of the creamy Caesar dressing over the greens (reserve extra dressing on the side). Toss gently but thoroughly so lettuce is evenly coated. Add more dressing to taste if desired.

Top the salad with the sliced grilled chicken. Season with additional freshly ground black pepper and a light sprinkle of salt if needed.

Serve immediately, offering extra Parmesan and dressing on the side.