NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 cup Romaine lettuce

1 slice Sourdough bread

2 tsp Olive oil

0.25 cup Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 clove Garlic

1 tsp Anchovy paste

1 tbsp 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 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  Cut the sourdough bread into small cubes and toss with 1 tsp of olive oil and half of the minced garlic.

• 4

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

• 5

  Whisk together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, remaining garlic, and remaining olive oil in a small bowl to create the dressing.

• 6

  Chop the romaine lettuce and place it in a large mixing bowl.

• 7

  Slice the grilled chicken into thin strips once it has rested for a few minutes.

• 8

  Toss the lettuce with the dressing until well coated, then top with the sliced chicken, garlic croutons, and grated parmesan cheese.