Chicken Caesar Salad with Yogurt Dressing & Garlic Croutons

Ingredients

• 1 lb boneless skinless chicken breasts
• 8 garlic (Peeled and pressed or minced; use ¾ for the croutons and reserve the rest for the dressing.)
• 2 gluten-free buns or rolls (Cubed for croutons.)
• 1 lemon (Use the juice from one half for the dressing; cut the remaining half into wedges.)
• 2 oz Parmesan cheese (Grate; use 4 tablespoons in the dressing and reserve the remainder for garnish.)
• 0.5 cup plain Greek yogurt
• 2 romaine lettuce (Washed, dried, halved lengthwise, and chopped crosswise into 1-inch strips.)
• 0.75 tsp black pepper
• 1 tsp Dijon mustard
• 3 tbsp extra virgin olive oil (Used for the croutons and dressing as directed.)
• 1 tsp parsley flakes
• 0.75 tsp salt
• 2 tbsp virgin coconut oil (For coating the grill or skillet when cooking the chicken.)
• 1 tsp Worcestershire sauce

Steps

1. 1

   Preheat the oven to 450°F.

2. 2

   Cube the gluten-free buns or rolls and transfer them to a sheet pan.

3. 3

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

4. 4

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

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 them with salt and black pepper.

7. 7

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

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, measuring 4 tablespoons for the dressing and reserving the rest for garnishing.

10. 10

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

11. 11

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

12. 12

    Arrange a bed of lettuce on each plate. Top with the sliced chicken and garlic croutons, drizzle with the dressing, sprinkle with the reserved Parmesan, and serve with the lemon wedges.

Notes

The structured recipe lists ¾ teaspoon each of salt and black pepper overall; the body excerpt displays additional per-step breakdowns that do not agree with the authoritative structured ingredient list. The source does not specify how the listed oils are divided between the croutons and dressing beyond the cooking oil used for the chicken.

Nutrition per serving

• main
• salad
• American
• high-protein
• gluten-free
• grilled
• homemade croutons