YOUR SOLIN GENERATED RECIPE
Grilled Chicken Caesar Salad with Garlic Croutons
Grilled chicken breast sliced over crisp romaine hearts, tossed in a creamy Greek yogurt Caesar dressing with crunchy garlic sourdough croutons.
INGREDIENTS
5 oz chicken breast
3 cup romaine lettuce
1 slice sourdough bread
1.5 tsp olive oil
0.25 cup Greek yogurt
1 tbsp lemon juice
1 tsp Dijon mustard
0.5 tsp anchovy paste
1 clove garlic
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with half of the salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
Cut the sourdough bread into small cubes and toss with 0.5 tsp of olive oil and half of the minced garlic.
Toast the bread cubes in a pan over medium heat until they are golden brown and crunchy.
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, the remaining 1 tsp of olive oil, and the rest of the minced garlic to create the dressing.
Chop the romaine lettuce into bite-sized pieces and place them in a large bowl.
Slice the grilled chicken into strips and add them to the bowl along with the garlic croutons.
Drizzle the dressing over the salad, sprinkle with parmesan cheese, and toss well to combine before serving.