YOUR SOLIN GENERATED RECIPE
Grilled Chicken Caesar Salad with Garlic Croutons
Tender grilled chicken breast sits atop crisp romaine lettuce tossed in a creamy Greek yogurt dressing with crunchy, golden garlic-rubbed croutons.
INGREDIENTS
5 oz Chicken breast
2 cups Romaine lettuce
1 slice Sprouted grain bread
2 tsp Extra virgin olive oil
1 tbsp Plain Greek yogurt
1 tsp Lemon juice
0.5 tsp Dijon mustard
1 tbsp Shaved parmesan cheese
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Worcestershire sauce
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Cut the sprouted grain bread into small cubes.
Mince the garlic clove and toss it with the bread cubes and 1 teaspoon of the extra virgin olive oil.
Toast the bread cubes in a skillet over medium heat until they are golden and crunchy.
In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and the remaining teaspoon of extra virgin olive oil to create the dressing.
Wash and chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Slice the grilled chicken into thin strips.
Add the dressing to the lettuce and toss thoroughly to coat every leaf.
Top the salad with the sliced chicken, garlic croutons, shaved parmesan cheese, and the remaining salt and pepper.