NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Whole grain bread

1 tsp Olive oil

0.25 tsp Garlic powder

2 cups Romaine lettuce

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Anchovy paste

1 tsp Garlic

1 tbsp Grated parmesan cheese

1 tbsp Shaved parmesan cheese

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat one teaspoon of olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan, let it rest for 5 minutes, then slice it into thin strips.

• 4

  Cut the whole grain bread into small cubes and toss with the second teaspoon of olive oil and garlic powder.

• 5

  Toast the bread cubes in a clean skillet over medium heat until they are golden and crunchy.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, minced garlic, and grated parmesan cheese until smooth.

• 7

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

• 8

  Pour the dressing over the lettuce and toss thoroughly to coat every leaf.

• 9

  Top the salad with the sliced chicken, garlic croutons, and shaved parmesan cheese before serving.