NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 cups Romaine lettuce

1 slice Sourdough bread

1 tsp Olive oil

0.25 cup Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Garlic

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, then pan-sear in a skillet over medium-high heat until golden and cooked through.

• 2

  Cube the sourdough bread and toast in the same skillet with a drizzle of olive oil and minced garlic until the edges are golden and crunchy.

• 3

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and grated parmesan cheese to create a thick, creamy dressing.

• 4

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

• 5

  Add the prepared dressing to the lettuce and toss thoroughly until every leaf is evenly coated.

• 6

  Slice the warm chicken breast into strips and arrange them over the salad along with the garlic croutons before serving.