Chicken Caesar Salad with Greek Yogurt Dressing

Ingredients

• Salad
• 350 gboneless skinless chicken breast
• 2 tspextra-virgin olive oil
• 300 gromaine lettuce, chopped, chopped
• 2slices sourdough bread, cubed
• 3¼ tbspparmesan, grated, shaved
• ½ tspblack pepper
• ¼ tspsalt
• Dressing
• 120 gplain 0% Greek yogurt
• 3¼ tbspparmesan, grated, grated
• 3 tsplemon juice
• 1 tspDijon mustard
• 1 tspWorcestershire sauce
• 1clove garlic, grated

Method

1. Whisk the Greek yogurt, grated parmesan, lemon juice, Dijon, Worcestershire sauce and grated garlic with 1 to 2 tbsp of water until creamy and pourable. Chill.

2. Pat the chicken dry with paper towel and season both sides with the salt and pepper. If the breasts are thick, pound them to an even 2 cm (3/4 inch) so they are done at the same time.

3. Heat half the oil in a large skillet over medium-high heat until shimmering.

4. Cook the chicken without moving it for 5 to 6 minutes until golden, then flip and cook 5 to 6 minutes more, until it reaches 74°C (165°F) in the thickest part.

   12 min timer

5. Move the chicken to a board and rest for 5 minutes, then slice.

6. Lower the heat to medium. Toss the bread cubes in the remaining oil, add them to the same pan and toast, stirring often, until golden and crisp on all sides, about 3 minutes.

   3 min timer

7. Toss the romaine with the dressing until every leaf is coated, then top with the sliced chicken, croutons and shaved parmesan. Serve right away.

Storing and reheating

Keep the dressing and chicken separate from the lettuce; they keep 3 days.