Name: Chicken Caesar salad with homemade dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 tbsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz romaine lettuce, chopped; 2 tbsp grated Parmesan cheese; 25 g croutons; 1/4 cup nonfat Greek yogurt; 2 tsp lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; 3/4 tsp Worcestershire sauce; 1 tbsp water

Instructions

Prep 20 min · Cook 5 min

Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound the chicken to an even 3/4 inch thickness. Season both sides with half the salt and half the pepper.
Heat two-thirds of the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until golden brown, about 5 to 6 minutes per side. Remove the chicken from the pan and let it rest for 3 minutes before slicing against the grain. Done when no pink remains and center is 165°F.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, remaining olive oil, remaining salt, and remaining pepper. Whisk in the water and one-third of the Parmesan until the dressing is smooth and pours off the whisk in a ribbon.
Add the chopped romaine to a large bowl. Toss the lettuce with the homemade dressing and half of the remaining Parmesan until every leaf is well coated. Top the salad with the croutons, the rest of the Parmesan, and the sliced chicken.

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Instructions

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