For the Caesar Dressing:

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

1/2 cup grated Parmesan cheese

2 teaspoons anchovy paste (adjust to taste)

3 tablespoons lemon juice

1 teaspoon lemon zest

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon pepper

For the Salad:

4 cups kale, torn into bite-sized pieces

Juice from ½ a lemon

2 Romaine hearts, torn or cut into bite-sized pieces (3–4 cups)

1/4 cup fresh shredded Parmesan cheese

Fresh black pepper, to taste

Croutons (optional)

Lemon wedges for serving

2 chicken breasts

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For the Chicken:

Preheat your grill or grill pan to medium heat.
Season the chicken breasts with olive oil, salt, and pepper.
Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

For the Caesar Dressing:

In a small bowl or blender, combine mayonnaise, Greek yogurt, Parmesan cheese, anchovy paste, lemon juice, lemon zest, olive oil, garlic, and pepper.
Blend or whisk until smooth and creamy. Adjust seasoning with more anchovy paste, lemon juice, or pepper as desired.

For the Salad:

In a large bowl, toss the torn kale with the juice of ½ a lemon. Massage the kale for 1-2 minutes to soften it.
Add the torn Romaine hearts and shredded Parmesan cheese to the kale. Toss gently to combine.
Drizzle the Caesar dressing over the salad and toss to coat evenly.
Add freshly ground black pepper to taste and sprinkle with croutons (optional).

To Serve:

Arrange sliced grilled chicken on top of the salad.
Garnish with extra Parmesan cheese, croutons, and lemon wedges for a fresh, zesty touch.

Storage: Keep salad and dressing separate in the fridge. The dressing lasts for up to 4 days, while the salad can be stored for 1-2 days.

Reheating: Reheat the grilled chicken in the microwave or on the stove. Dress the salad just before serving to avoid wilting.

Vegetarian Option: Omit the chicken and add roasted chickpeas or avocado for a vegetarian version.