NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Romaine lettuce

1 slice Sourdough bread

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Anchovy paste

1 tsp Extra virgin olive oil

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into strips.

• 3

  Cut the sourdough slice into small cubes. In a skillet, heat 1 tsp of olive oil over medium heat, add the minced garlic clove and bread cubes, and toast until golden and crunchy.

• 4

  Prepare the dressing by whisking together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, the remaining 1 tsp of olive oil, and the rest of the salt and pepper in a small bowl.

• 5

  Wash and chop the romaine lettuce into bite-sized pieces and place them in a large mixing bowl.

• 6

  Drizzle the Greek yogurt dressing over the lettuce and toss thoroughly until every leaf is lightly coated.

• 7

  Transfer the dressed greens to a plate, top with the sliced grilled chicken and garlic croutons, and finish with a sprinkle of grated parmesan cheese.