Start by seasoning both sides of the chicken breasts generously with salt and freshly cracked pepper. Preheat the grill to medium-high heat. Place the chicken on the grill and cook for about 4 to 5 minutes on each side, or until the internal temperature reaches 165°F and the outside is beautifully charred. Remove from the heat and allow to rest for a few minutes before slicing into thin strips.

In a small mixing bowl, combine the mayonnaise (or Greek yogurt), sour cream (or buttermilk), lemon juice, Dijon mustard, and minced garlic. Whisk together until smooth and creamy. Taste and season with salt and pepper as needed. For a thinner consistency, stir in a splash of water or additional lemon juice.

In a large serving bowl or on individual plates, layer the chopped romaine lettuce as the base. Arrange the sliced grilled chicken over the greens. Scatter the pitted green olives evenly across the top, followed by the crumbled blue cheese.

Just before serving, spoon or drizzle the dressing generously over the salad. Finish with a sprinkle of freshly ground black pepper or garnish with fresh herbs such as parsley or chives for an extra burst of freshness. Serve immediately for best texture and flavor.