In a shallow dish or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken breasts, turn to coat thoroughly, cover or seal and refrigerate for at least 30 minutes and up to 4 hours.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain.

Croutons

Preheat oven to 375°F (190°C). Toss 3 cups 1/2" bread cubes with 2 tbs olive oil, 1/2 tsp garlic powder, 1/4 tsp sea salt and a pinch (1/8 tsp) black pepper on a rimmed baking sheet. Spread in a single layer and bake 10–12 minutes, stirring once, until golden and crisp. Remove and cool.

Caesar Dressing

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp anchovy paste until smooth.

Stir in 2 tbs grated Parmesan, 1 minced garlic clove, 3 tbs extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning — add more lemon for brightness or a little water (1–2 tsp) to thin if needed.

Salad Assembly

Tear or chop the romaine into bite-sized pieces and combine with the mixed baby greens in a large salad bowl. Add halved cherry tomatoes and sliced cucumber.

Add about 3/4 cup freshly grated Parmesan to the greens and toss gently.

Pour 3/4 of the dressing over the salad (reserve some for guests) and toss until leaves are evenly coated. Add croutons and toss lightly again.

Top salad with the sliced grilled chicken and finish with extra Parmesan shavings. Serve with lemon wedges on the side and remaining dressing available.