Chicken Caesar Salad with Yogurt Dressing & Garlic Croutons

Ingredients

• 1 lb chicken breasts, boneless skinless
• 8 cloves garlic (¾ for the croutons and the remainder for the dressing)
• 1 lemon (Juice half for the dressing; cut the remaining half into wedges)
• 2 oz Parmesan cheese (Grate; 4 tbsp goes into the dressing and the remainder is used as garnish)
• 0.5 cup plain Greek yogurt
• 2 heads romaine lettuce
• 2 whole grain buns or rolls (Cube for croutons)
• black pepper (To taste)
• Dijon mustard (Amount not specified; for the dressing)
• extra virgin olive oil (For the croutons, chicken, and dressing; amount not specified)
• parsley flakes (For the croutons; amount not specified)
• salt (To taste)
• virgin coconut oil (Listed by the source; the instructions refer generally to oil for cooking)
• Worcestershire sauce (For the dressing; amount not specified)

Steps

1. 1

   Preheat the oven to 450°F.

2. 2

   Cube the whole grain buns or rolls and transfer the cubes to a sheet pan.

3. 3

   Peel and press or mince the garlic. Drizzle the bread cubes with oil, then sprinkle them with ¾ of the garlic, reserving the rest for the dressing, along with parsley flakes, salt, and black pepper. Toss until evenly coated.

4. 4

   Bake the croutons for 8–10 minutes, until golden brown and crispy.

5. 5

   Heat a grill pan, outdoor grill, or skillet over medium-high heat.

6. 6

   Slice the chicken breasts in half horizontally to form thin fillets. Season both sides with salt and black pepper.

7. 7

   Coat the grill or the bottom of the skillet with oil. Add the chicken and cook for 2–3 minutes per side, until browned and cooked through.

8. 8

   Wash and dry the romaine lettuce. Halve the heads lengthwise, then chop them crosswise into 1-inch strips.

9. 9

   Grate the Parmesan cheese.

10. 10

    In a medium bowl, whisk together the reserved garlic, 4 tablespoons of the grated Parmesan, plain Greek yogurt, the juice of half the lemon, oil, Dijon mustard, Worcestershire sauce, salt, and black pepper to make the dressing. Reserve the remaining grated Parmesan for garnish.

11. 11

    Cut the remaining half lemon into wedges. Slice the cooked chicken into strips.

12. 12

    To serve, arrange a bed of chopped romaine on each plate. Top with the sliced chicken and garlic croutons, drizzle with the dressing, sprinkle with the remaining Parmesan, and serve with lemon wedges.

Notes

The structured recipe lists both extra virgin olive oil and virgin coconut oil, but does not specify quantities or clearly assign which oil is used at each stage. The source also leaves the amounts of Dijon mustard, Worcestershire sauce, parsley flakes, salt, pepper, and oil unspecified.

Nutrition per serving

• main
• salad
• chicken
• quick meal
• grilled
• pan-seared
• baked
• high-protein