Rub chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon garlic powder. Let rest 10 minutes at room temperature.

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

Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and rest 5 minutes, then slice thinly against the grain.

Optional Croutons (if making from scratch)

Preheat oven to 375°F (190°C). Toss 2 cups bread cubes with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon garlic powder until evenly coated.

Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Cool before using.

House Caesar Dressing

In a small bowl, combine 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt (or sour cream) until smooth.

Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste and 1 minced garlic clove. Whisk to combine.

Slowly whisk in 3 teaspoons olive oil until the dressing emulsifies. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy paste for umami, or thin with a teaspoon of water if too thick.

Salad Assembly

Wash and dry the romaine lettuce thoroughly. Tear or chop into bite-size pieces and place in a large bowl.

Add sliced grilled chicken and croutons to the lettuce.

Drizzle 2–3 tablespoons of the house Caesar dressing over the salad (start with less; you can add more). Toss gently to coat evenly.

Sprinkle 1 ounce of shaved or grated Parmesan over the top. Taste and season with additional salt and freshly ground black pepper if needed.

Serve immediately with lemon wedges on the side for those who want an extra squeeze of lemon.