YOUR SOLIN GENERATED RECIPE
Chicken Caesar Salad with Garlic Croutons
Pan-seared chicken breast and crisp romaine lettuce tossed in a creamy Greek yogurt dressing with crunchy, golden garlic-rubbed sourdough croutons.
INGREDIENTS
5 oz chicken breast
2 cup romaine lettuce
0.25 cup non-fat plain Greek yogurt
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic
0.5 tsp anchovy paste
1 tbsp grated parmesan cheese
1 slice sourdough bread
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Heat 0.25 tablespoons of extra virgin olive oil in a skillet over medium-high heat and sear the chicken until cooked through, approximately 6 minutes per side.
Cube the sourdough bread and toss it with the remaining 0.25 tablespoons of olive oil and a pinch of salt.
Toast the bread cubes in a pan over medium heat until they are golden and crunchy.
Finely mince the garlic clove.
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovy paste, and grated parmesan cheese.
Chop the romaine lettuce and place it in a large mixing bowl.
Slice the cooked chicken breast into thin strips.
Toss the lettuce with the dressing until evenly coated, then top with the sliced chicken and garlic croutons.