YOUR SOLIN GENERATED RECIPE
Grilled Chicken Caesar Salad with Garlic Croutons
Tender grilled chicken breast strips rest atop crisp romaine hearts tossed in a creamy, garlic-infused Greek yogurt dressing and crunchy sourdough croutons.
INGREDIENTS
5 oz Chicken breast
2 cups Romaine lettuce
1 tbsp Shaved parmesan cheese
0.5 slice Sourdough bread
2 tbsp Plain Greek yogurt
1 tsp Extra virgin olive oil
1 tsp Lemon juice
0.5 tsp Dijon mustard
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Anchovy paste
PREPARATION
Season the chicken breast evenly with half of the sea salt and black pepper.
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.
While the chicken grills, cut the sourdough bread into 1/2-inch cubes and toast in a small skillet with the olive oil until they are golden and crunchy.
Prepare the clean Caesar dressing by whisking the Greek yogurt, lemon juice, Dijon mustard, garlic powder, anchovy paste, and the remaining salt and pepper in a small bowl.
Wash and chop the romaine lettuce into bite-sized pieces and place them in a large mixing bowl.
Slice the rested grilled chicken into thin strips across the grain.
Drizzle the dressing over the romaine and toss thoroughly to coat every leaf.
Plate the salad and top with the sliced chicken, toasted croutons, and shaved parmesan cheese.