Ingredients

The following ingredients have 4 Servings
  • 1/4 cup full fat greek yogurt
  • 1/2 tsp anchovy paste
  • 2 tsp fresh lemon juice
  • 3 tbsp shaved parmesan
  • 1/8 tsp ground black pepper
  • 1 head romaine lettuce
  • 1 tbsp olive oil
  • 1 boneless, skinless chicken breast
  • 1/2 tsp sea salt
  • 1/4 tsp fresh black pepper

Instruction

  • In a small bowl, combine the greek yogurt, anchovy paste, lemon juice, grated parmesan and ground black pepper to make the dressing. Mix until smooth and then place in the refrigerator while you prepare the chicken.
  • Rinse and dry the lettuce leaves very well. Cut the lettuce into large bite-size pieces and then place into a large mixing bowl.
  • In a small, nonstick frying pan, heat the olive oil over medium-high heat. Liberally coat the chicken with the kosher salt and pepper. Sauté the chicken until thoroughly browned on each side, approximately 4-6 minutes per side. When it's cooked through, the chicken will release a clear liquid when poked with a fork (as opposed to a pinkish liquid). Remove the chicken from pan and set aside.
  • Add the dressing to the lettuce and toss well to combine. Transfer to a serving bowl or platter. Cube the chicken and then toss it with the salad along with some whole wheat croutons, if desired.
  • Garnish with additional parmesan.