Classic Grilled Chicken Caesar Salad with Light Parmesan Dressing

1In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic (2 cloves), salt, and pepper. Add the chicken breasts, tossing to coat thoroughly, and let marinate at room temperature for 20 minutes while you prepare the other components.

2Preheat your oven to 375°F (190°C). On a rimmed baking sheet, toss the sourdough cubes with 2 tablespoons olive oil, garlic (2 cloves) powder, and salt. Spread in a single layer and bake for 10-12 minutes, tossing halfway through, until golden brown and crisp to the touch.

3Prepare the dressing by whisking the Greek yogurt, grated parmesan, lemon juice, 1 tablespoon olive oil, Dijon mustard, Worcestershire sauce, pressed garlic (2 cloves), salt, and pepper in a small bowl until smooth. If the dressing is too thick, add 1 teaspoon of water at a time until it reaches a pourable consistency.

4Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates. Grill the chicken for 5-6 minutes per side. Use an instant-read thermometer to ensure the thickest part reaches 165°F (74°C). Remove from heat and let the chicken rest on a cutting board for 5 minutes before slicing into 1/2-inch strips to keep the juices inside.

5In a large chilled mixing bowl, toss the chopped romaine with half of the dressing until every leaf is lightly coated. Avoid over-dressing, which can cause the leaves to wilt quickly.

6Divide the dressed romaine among four plates. Top with the sliced grilled chicken, the toasted sourdough croutons, and the shaved parmesan ribbons. Drizzle the remaining dressing over the top and serve immediately while the chicken is warm and the lettuce is crisp.