Lunch Chix Caesar Recipe

Pound and Marinate

If chicken breasts are uneven, place between plastic wrap and gently pound to even thickness (about 3/4 inch). Pat dry. In a small bowl whisk together 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 3/4 tsp salt and 1/2 tsp black pepper. Brush or rub mixture over both sides of the chicken. Let sit at room temperature 10–15 minutes or refrigerate up to 1 hour.

Cook

Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grate. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain into strips for serving.

In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 minced garlic clove and 1 tsp anchovy paste (or 2 minced anchovy fillets). Whisk to combine.

Stir in 1/2 cup grated Parmesan, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning—add more lemon for brightness, more anchovy for umami, or a splash of water to thin if needed. Refrigerate if not using immediately.

Place 6 cups chopped Romaine lettuce into a large bowl. Add 1 cup croutons and 2 tbs grated Parmesan reserved for topping.

Add about 3/4 of the dressing to the bowl (start with 3–4 tbs and add more to taste). Toss gently to coat the lettuce evenly. Add more dressing as needed—goal is light but even coating.

Top the dressed lettuce with the sliced grilled chicken. Sprinkle the remaining grated Parmesan and freshly ground black pepper over everything. Add croutons if you prefer extra crunch on top.

Serve immediately with lemon wedges and optional anchovy fillets on the side so diners can add extra if desired.