NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 cups Romaine lettuce

1 slice Sourdough bread

0.25 cup Nonfat Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 clove Garlic

0.5 tsp Anchovy paste

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the sourdough slice into small cubes and toss with 0.5 tsp of olive oil and a pinch of sea salt.

• 2

  Place the bread cubes in a skillet over medium heat, tossing frequently until they are golden brown and crunchy, then set aside.

• 3

  Season the chicken breast with the remaining sea salt and black pepper.

• 4

  In the same skillet, add the remaining 0.5 tsp of olive oil and sear the chicken for 5-6 minutes per side until fully cooked, then slice into strips.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, and anchovy paste to create the dressing.

• 6

  Chop the romaine lettuce and place it in a large bowl, tossing with the prepared dressing and grated parmesan cheese.

• 7

  Top the dressed greens with the warm chicken strips and garlic sourdough croutons.