# What You'll Need:
→ Salad
01 - 2 large heads romaine lettuce, washed, dried, and chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup shaved Parmesan cheese
→ Croutons
04 - 3 cups day-old bread, cubed
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Protein
09 - 2 grilled chicken breasts, sliced (or 1 can chickpeas, drained and roasted, or 8 ounces grilled shrimp)
→ Caesar Dressing
10 - 1/4 cup mayonnaise
11 - 2 tablespoons plain Greek yogurt
12 - 2 tablespoons freshly squeezed lemon juice
13 - 2 teaspoons Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely minced
17 - 1/4 cup grated Parmesan cheese
18 - Salt and black pepper to taste
# How To Make It:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Cool completely before use.
02 - In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovy fillets, Parmesan cheese, salt, and pepper until smooth and well combined.
03 - Choose one preparation method: grill chicken breasts until cooked through and slice into strips; or toss drained chickpeas with olive oil, salt, and pepper, then roast at 400°F for 20 minutes; or grill shrimp until just cooked through.
04 - In a large bowl, toss chopped romaine lettuce with half of the Caesar dressing. Add cherry tomatoes and shaved Parmesan cheese, mixing gently to combine.
05 - Top the salad with prepared croutons, cooked protein of choice, and drizzle with remaining dressing. Serve immediately while croutons remain crisp.
