2 large chicken breast fillets , skinless
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic (or 1 large garlic clove, minced)
2 teaspoons dried oregano
Pinch of salt
Cracked pepper
1/4 cup diced bacon
2 eggs , hard boiled
6 cups Romaine lettuce leaves , washed and dried
1 cup grape tomatoes , halved
1 avocado , sliced
1/2 cup shaved parmesan cheese
1/2 cup croutons

1/4 cup whole egg mayonnaise (reduced fat)
1/4 cup non fat Greek yogurt (or sour cream — full fat or reduced fat)
1 tablespoon olive oil
1 clove garlic , crushed
3-4 anchovy fillets , finely chopped (adjust to your tastes)
1 tablespoon lemon juice
2 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning

Season chicken with the oil, lemon juice, garlic, oregano, salt and pepper. Heat a non stick grill pan (or skillet) with a small amount of olive oil; grill chicken until golden on both sides and cooked through. Remove the chicken, cover and set aside to allow to rest.

(While chicken is cooking, fry you bacon and boil your eggs.)
For the Caesar Dressing: Mix together the mayonnaise, yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test and adjust the salt and pepper to your taste. Add the water for a thinner consistency.

Assemble Salad: Slice chicken into thick slices. Chop up the bacon and slice the eggs. Ina. large bowl, combine lettuce with the avocado, tomatoes, parmesan cheese and croutons. Top with the chicken, bacon and eggs. Pour over the dressing; top with the croutons, mix well to combine and serve!