NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 slice nitrate-free bacon

2 cups romaine lettuce

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp lemon juice

1 clove garlic

0.25 cup roasted chickpeas

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

  Heat a skillet over medium heat and cook the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  In the same skillet, cook the bacon slice until it is crisp, then remove and chop into small bits.

• 4

  In a small bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, minced garlic, and the remaining salt and pepper to create the dressing.

• 5

  Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, and slice the cucumber.

• 6

  Slice the cooked chicken breast into thin strips.

• 7

  In a large mixing bowl, toss the romaine, tomatoes, and cucumber with the prepared Caesar dressing until evenly coated.

• 8

  Transfer the salad to a serving bowl and top with the sliced chicken, bacon bits, and roasted chickpeas.