Grilled Caesar Salad with Blackened Chicken

Prepare the blackening seasoning if not using store-bought: mix equal parts paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.

Pat the chicken breasts dry with paper towels. Brush with 1 tablespoon of olive oil and coat evenly with the blackening seasoning on both sides.

Preheat the grill to medium-high heat (around 400°F).

While the grill is heating, prepare the Caesar dressing. In a food processor, combine 3 minced garlic cloves, 4 anchovy fillets, 1 tablespoon Dijon mustard, 3 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, and 1/3 cup mayonnaise. Process until smooth.

With the processor running, slowly drizzle in 1 tablespoon of olive oil until emulsified. Add 1/2 cup grated Parmesan cheese and 1 teaspoon black pepper. Pulse a few times to combine. Transfer to a bowl and refrigerate until ready to use.

Slice the romaine hearts in half lengthwise, keeping the core intact to hold the leaves together. Brush the cut sides with the remaining 1 tablespoon of olive oil.

Thinly slice 1/2 red onion and halve 1 cup of cherry tomatoes. Set aside.

Grill the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.

While the chicken is resting, place the romaine halves cut-side down on the grill for about 1-2 minutes, just until lightly charred but not wilted. Remove from grill.

Arrange the grilled romaine halves on a large serving platter. Slice the chicken into strips and arrange over the romaine.

Sprinkle 1 cup of crumbled feta cheese, the sliced red onion, and halved cherry tomatoes over the salad.

Drizzle with the prepared Caesar dressing and top with croutons.

Serve immediately while the romaine is still slightly warm and crisp.