Cook the Chicken: Heat a nonstick pan over medium-high heat. Cook the chicken breasts for 5–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Set aside to rest, then cut into cubes.
For the Dressing: Add all dressing ingredients to a blender and blend until smooth and creamy.
For the Salad: Wash and dry the romaine lettuce. Tear into bite-sized pieces by hand and place in a large salad bowl. Add the cubed chicken to the bowl, pour over the dressing, and toss gently to coat. Finish with a generous grind of black pepper for that classic Caesar kick.