Heat 1 tbs olive oil in a large skillet over medium-high heat. When hot, add chicken and cook 5–7 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice or shred into 2 cups total.

Caesar dressing

Combine base

In a medium bowl, whisk together 0.5 cup mayonnaise and 0.25 cup Greek yogurt until smooth.

Add flavorings

Whisk in 2 tbs olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 minced garlic clove, and 2 chopped anchovy fillets (if using).

Finish dressing

Stir in 2 tbs grated Parmesan and 0.25 tsp salt. Taste and adjust lemon or salt as desired. If dressing seems too thick, whisk in up to 1 tbs water to reach desired consistency.

Salad assembly

In a large bowl, place 6 cups torn romaine lettuce. Add 1.5 cups croutons and 1 cup grated Parmesan.

Add the sliced or shredded cooked chicken (about 2 cups) on top of the lettuce.

Pour 0.5 to 3/4 cup of the Caesar dressing over the salad (start with less; you can always add more).

Toss gently but thoroughly until lettuce and other components are evenly coated.

Season with freshly ground black pepper (about 0.5 tsp) and additional grated Parmesan to taste. Serve immediately.