Chicken Caesar Recipe

Prep chicken

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, butterfly or pound to about 1/2-inch thickness for even cooking.

Rub chicken with 1 tablespoon olive oil, then season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder.

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly across the grain.

Place eggs in a small saucepan, cover with cold water and bring to a rolling boil. Cover, remove from heat and let sit 10–12 minutes. Transfer to an ice bath, peel, separate yolks and set yolks aside.

Using a microplane or fine grater, grate the hard-boiled egg yolks until light and powdery. Reserve until assembly.

In a medium bowl, combine 1 cup mayonnaise, 1 tbsp Greek yogurt, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste and 1 tsp minced garlic. Whisk until smooth.

Stir in 1 tablespoon chopped green peppercorns and 2 tablespoons olive oil. Taste and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusting lemon or salt as needed.

If you prefer a thinner dressing, whisk in 1–2 tablespoons cold water until desired consistency is reached. Chill for at least 10 minutes to meld flavors.

Thinly slice radishes. Quarter or halve Castelvetrano olives if large.

In a large bowl, add 6 cups spring mix. Add sliced radishes and olives. Add about 3/4 cup of shaved Parmesan (reserve a small handful for garnish).

Add sliced grilled chicken on top of the greens.

Drizzle dressing over salad — start with about 3–4 tablespoons and toss gently to coat evenly. Add more dressing to taste.

Sprinkle grated egg yolk evenly across the salad and finish with remaining shaved Parmesan. Taste and adjust seasoning with additional salt or pepper if needed.

Serve immediately.