Chicken Caesar Salad Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to even thickness about 3/4 inch. Brush both sides with 2 tbs olive oil.

Make blackening spice

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper and 1 tsp salt. Mix thoroughly.

Season chicken

Generously rub the spice mix onto both sides of each oiled chicken breast, pressing so the spice adheres.

Cook chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbs butter and swirl. Place chicken in skillet and cook without moving 4-5 minutes until a dark crust forms. Flip and cook 4-5 minutes more until internal temperature reaches 165°F (74°C). Adjust time for thickness. If crust browns too quickly, reduce heat to medium.

Rest and slice

Transfer chicken to a cutting board and rest 5 minutes. Slice thinly against the grain into strips for serving.

In a medium bowl whisk together 1 cup mayonnaise and 1 tbs Greek yogurt until smooth.

Add chopped anchovies, minced garlic, Dijon mustard, Worcestershire sauce, 2 tbs lemon juice, 2 tbs olive oil and 2 tbs grated Parmesan. Whisk to combine.

Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust: add more lemon for brightness, more anchovy or Worcestershire for umami, or a splash of water to thin the dressing to desired consistency.

Tear or chop Romaine into bite-sized pieces and place in a large bowl (about 6 cups packed).

Add 1 cup croutons and 1 cup freshly grated Parmesan to the lettuce.

Add 3/4 of the prepared dressing to the bowl and toss gently to coat leaves evenly. Add more dressing if desired to reach preferred creaminess (reserve some dressing for serving).

Arrange sliced blackened chicken over the dressed lettuce. Sprinkle remaining Parmesan over top and add extra croutons if desired.

Cut the lemon in half and squeeze a little fresh lemon over the chicken and salad to brighten flavors, then serve immediately.