Pound chicken breasts to an even 1/2–3/4 inch thickness if needed. In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon Dijon mustard and 1/2 teaspoon dried oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken, coat well, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove and rest 5 minutes, then slice thinly against the grain into strips (aim for ~12 oz sliced total).

Grilled Red Onion

While chicken rests, slice the red onion into 1/2-inch thick rings. Brush both sides with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Grill rings over medium-high heat 2–3 minutes per side until char marks appear and onion is softened but holds shape. Remove and set aside.

Caesar Dressing

In a bowl, combine 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon anchovy paste, 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 3 tablespoons grated Parmesan. Whisk until smooth. If too thick, whisk in up to 1 tablespoon water to reach desired consistency. Taste and adjust seasoning with 1/4 teaspoon black pepper and more lemon or salt if needed.

Assemble Salad

Tear or chop romaine hearts into bite-sized pieces to yield about 3 cups and place in a large mixing bowl. Add croutons and about half of the grilled red onion rings (reserve remaining for garnish).

Drizzle 3–4 tablespoons of the prepared Caesar dressing over the lettuce and toss until evenly coated. Add sliced grilled chicken and toss lightly to combine, or arrange chicken on top if preferred.

Divide salad between two plates. Top each portion with 3 Parmesan crisps (or break into pieces and sprinkle), the remaining grilled red onion rings, and a final crack of black pepper. Serve immediately with extra dressing on the side.