01 -
Heat the grill or grill pan to medium-high temperature.
02 -
Pat the chicken breasts dry. Rub with olive oil, garlic powder, Italian herbs, salt, and black pepper.
03 -
Cook chicken for 6–7 minutes per side, until thoroughly cooked and juices run clear. Remove from heat, allow to rest for 5 minutes, then slice thinly.
04 -
In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and anchovies until smooth. Adjust seasoning if necessary.
05 -
In a large bowl, toss romaine lettuce, cherry tomatoes (if using), and half the croutons with half the Caesar dressing.
06 -
Arrange sliced grilled chicken over the salad. Drizzle with the remaining dressing, sprinkle with Parmesan, and top with the reserved croutons. Serve immediately.