Chicken Caesar Recipe

Wash the romaine heads thoroughly. Pat dry with paper towels or spin in a salad spinner. Remove core, then tear or chop the leaves into bite-sized pieces. Transfer to a large salad bowl.

If your chicken is not cooked: season two boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred into pieces and add to the bowl. If using leftover or rotisserie chicken, simply slice/shred and add to the bowl.

Add croutons and 2 tablespoons of the grated Parmesan to the bowl with the lettuce and chicken. Reserve remaining Parmesan for garnish.

Make the dressing

In a medium bowl or jar, combine 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, minced anchovies (or anchovy paste), minced garlic, 2 tablespoons lemon juice, Dijon mustard and Worcestershire sauce. Whisk until smooth.

While whisking continuously, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing into a creamy consistency. Taste and season with 1 teaspoon salt and freshly ground black pepper to taste (start with 1 teaspoon black pepper for the salad; adjust dressing seasoning if needed). If the dressing is too thick, thin with 1–2 teaspoons water or additional lemon juice.

Pour about half of the dressing over the salad bowl. Toss gently but thoroughly so the lettuce, chicken, and croutons are evenly coated. Add more dressing as desired — typically 3–4 tablespoons total for a well-coated salad, but adjust to taste.

Sprinkle the remaining 1 tablespoon grated Parmesan over the tossed salad and add extra Parmesan shavings if using. Grind a little more black pepper on top.

Divide among serving plates or bowls. Serve immediately with lemon wedges on the side for squeezing over the salad.