Name: Chicken Caesar salad with garlic croutons
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1/2-inch-thick strips; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 slices French bread baguette, cut into 1-inch cubes; 1/4 tsp garlic powder; 5 oz romaine lettuce, chopped; 3 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice; 1/2 tsp Dijon mustard; 2 tbsp grated Parmesan cheese; 1 clove garlic, finely grated; 1/4 tsp Worcestershire sauce; 2 tsp water

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a skillet over medium-high heat. Season the chicken strips with half the salt and half the black pepper. Place the strips in the skillet in a single layer with space between them. Cook for 3 minutes, flip, and cook for 3 minutes more until the thickest strip is opaque in the center. Remove from the skillet to rest. Done when opaque in the center, 165°F.
Wipe out the skillet. In a bowl, toss the bread cubes with the remaining oil, garlic powder, and a small pinch of salt and pepper. Add to the skillet over medium heat and toast, stirring often, for 4 to 5 minutes until golden and crisp.
In a small bowl, whisk the Greek yogurt, lemon juice, Dijon, grated garlic, Worcestershire sauce, and half the Parmesan. Whisk in the water and a pinch of pepper until the dressing pours easily off the whisk.
In a large bowl, toss the romaine with the prepared dressing. Arrange the warm chicken strips and croutons over the greens and finish with the remaining Parmesan cheese.

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Instructions

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