Chicken Caesar Recipe

Prep

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 3/4 inch for even cooking.

Rub both sides of the chicken breasts with 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan.

Grill the chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Remove chicken from grill and let rest on a cutting board for 5 minutes, then slice thinly against the grain. Keep warm.

In a medium bowl, mash the anchovy fillets with the minced garlic to form a paste (use the back of a spoon).

Add 1 cup mayonnaise, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp olive oil, 1 tsp salt, and 1 tsp freshly ground black pepper to the anchovy-garlic paste.

Whisk until smooth and emulsified. Taste and adjust seasoning — add more lemon for brightness, salt if needed, or a splash of water to thin to desired consistency.

Chill the dressing for at least 10 minutes if possible to let flavors meld. Stir before using.

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

Add the halved cherry tomatoes and 3 tbsp freshly grated Parmesan to the lettuce.

Add the sliced grilled chicken and croutons to the bowl.

Drizzle about 1/2 to 3/4 cup of the Caesar dressing over the salad (start with 1/2 cup and add more to taste). Toss gently but thoroughly to evenly coat the lettuce and other ingredients.

Taste and adjust: sprinkle additional Parmesan, a grind of black pepper, or a pinch of salt if desired.

Serve immediately on chilled plates to keep the lettuce crisp.