Chicken Caesar Salad

Yes—prepare the dressing up to 2 days ahead and store in an airtight container in the refrigerator; the flavors will deepen. Whisk or shake well before using, and thin with a splash of water or lemon juice if it's too thick.

You can replace them with 1 teaspoon of anchovy paste (milder) or omit them entirely and add an extra ½ teaspoon of Worcestershire sauce and a pinch of salt to maintain umami depth; the dressing will be milder without that salty-savory backbone.

Over-dressing the salad so it becomes soggy and wilted, and slicing the chicken while it's still hot so it's tough and chewy. Dress just before serving and let cooked chicken rest for at least 2 minutes before slicing so it stays juicy and tender.

Yes—preheat a grill to medium-high, oil the grates lightly, and grill the seasoned chicken for 6–7 minutes per side until the internal temperature reaches 165°F, rotating 90 degrees halfway through each side for crosshatch marks.

Grilled shrimp, bacon bits, hard-boiled eggs, or roasted chickpeas all work well; keep the lettuce and dressing as the foundation and add no more than one or two extra components so the salad stays balanced.

Refrigerate in an airtight container for up to 3 days; whisk in a tablespoon of water if it thickens as it sits. Don't store dressed salad—store components separately and assemble fresh each time.