If your grilled chicken is cold, gently reheat it: place the 5–6 oz breasts in a rimmed sheet pan, brush lightly with a teaspoon of olive oil, and warm in a 350°F (175°C) oven for 6–8 minutes until just warm through. Reheating low and slow prevents the surface from drying and keeps the interior juicy. If your chicken is freshly grilled and warm, skip this step.

Make the yogurt Caesar dressing: in a medium bowl combine 3/4 cup (180 g) plain Greek yogurt, 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp grated Parmesan, 1 tsp Dijon, 1 tsp anchovy paste or Worcestershire (if using), and 1 clove minced garlic. Whisk until smooth and season with 1/4–1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste for balance: lemon brightens, Parmesan adds savory depth, and a little anchovy/worcestershire delivers the classic umami of Caesar without raw egg. Making dressing first lets flavors meld while you prep the salad.

Prepare the vegetables: trim and roughly chop 6 cups romaine, halve 1 cup cherry tomatoes, and thinly slice the cucumber. Dry the lettuce well in a salad spinner or by patting with towels — dry leaves allow the dressing to cling rather than slide off, giving better coating and texture.

Toast the croutons (recommended): heat 1 tbsp butter or a drizzle of olive oil in a skillet over medium heat, add 30 g whole-grain croutons and toss for 2–3 minutes until fragrant and golden. Toasting brightens the toasted grain flavor and creates a crunch contrast to the creamy dressing. Remove from heat and let cool slightly.

Slice the chicken: against the grain, slice each warm grilled breast into 1/4-inch slices. Slicing against the grain shortens the muscle fibers so each bite feels tender. If the chicken is cold and you prefer, serve it sliced and chilled.

Assemble the salad: in a large bowl toss the chopped romaine with about 3–4 tbsp of the yogurt Caesar dressing (reserve remaining dressing for serving). Toss gently—use two large spoons to lift and turn rather than mashing—to coat the leaves evenly. Properly tossed leaves will be glossy but not drenched; you can always add more dressing at the table.

Divide the dressed romaine between two shallow bowls. Arrange sliced chicken across the top, scatter halved cherry tomatoes and cucumber slices, sprinkle toasted croutons and shave 10 g Parmesan over each salad. Finish with a small grind of black pepper and a light pinch of flaky sea salt on the chicken to heighten its flavor.

Serve immediately: the contrast of warm chicken or warm-toasted croutons with crisp lettuce is at its best right away. If you must hold the salad, keep the croutons separate and dress the lettuce only when ready to serve to preserve texture.