Caesar Salad with Grilled Chicken

Marinate the Chicken

In a small bowl, combine 2 tablespoons olive oil, Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Coat the chicken breasts evenly with the marinade on all sides.

Set aside to marinate at room temperature while you prepare the croutons and dressing, at least 10 minutes.

Make the Croutons

Heat a large skillet over medium heat and add 3 tablespoons olive oil.

Add the minced garlic to the oil and stir for 30 seconds until fragrant.

Add the bread cubes and 1/2 teaspoon salt to the skillet.

Toss the bread cubes to coat them in the garlic oil.

Cook over medium heat, stirring every 1 to 2 minutes, until the croutons are golden and crisp on all sides, about 6 to 8 minutes.

Transfer the croutons to a plate lined with paper towels and set aside.

Make the Caesar Dressing

Place the anchovy fillets and minced garlic in a medium bowl.

Use the back of a fork to mash the anchovies and garlic together into a smooth paste.

Add the Dijon mustard, lemon juice, and Worcestershire sauce to the bowl.

Whisk everything together until combined.

Whisk in the mayonnaise and grated parmesan until smooth.

Slowly drizzle in 2 tablespoons olive oil while whisking constantly to emulsify.

Season with 1/4 teaspoon black pepper and taste, adjusting salt if needed.

Set the dressing aside or refrigerate until ready to serve.

Grill the Chicken

Preheat a grill pan or outdoor grill over medium-high heat until very hot, about 2 minutes.

Lightly oil the grill grates or pan with a paper towel dipped in oil.

Place the marinated chicken breasts on the grill.

Grill without moving for 5 to 6 minutes until grill marks form on the bottom.

Flip the chicken and grill for another 5 to 6 minutes until the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes.

Slice the chicken crosswise into 1/2-inch strips on a slight diagonal.

Assemble the Salad

Add the chopped romaine to a large salad bowl.

Drizzle about two-thirds of the Caesar dressing over the romaine.

Toss gently with salad tongs or two large spoons until the leaves are evenly coated.

Divide the dressed romaine among four serving plates.

Arrange the sliced grilled chicken on top of each salad.

Scatter the croutons evenly over each plate.

Top each salad with shaved parmesan.

Drizzle any remaining dressing over the tops and serve immediately.