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Chicken Caesar Salad with Yogurt Dressing & Garlic Croutons.

  • 1 lb
    chicken breasts, boneless skinless
  • 8 cloves
  • 1
  • 2 oz
    Parmesan cheese
  • ½ cup
    plain Greek yogurt
  • 2 heads
    romaine lettuce
  • 2
    whole grain buns or rolls
    black pepper
    Dijon mustard
    extra virgin olive oil
    parsley flakes
    virgin coconut oil
    Worcestershire sauce
  • 1
    Preheat oven to 450°F.
  • 2
    Cube bread and transfer to a sheet pan.
    2 whole grain buns or rolls
  • 3
    Peel and press or mince garlic. Drizzle bread with oil and sprinkle with ¾ of the garlic (save the rest for dressing), parsley flakes, salt, and pepper. Toss to coat.
    8 cloves garlic
    2 tbsp extra virgin olive oil
    1 tsp parsley flakes
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Place in the oven and bake until golden brown and crispy, 8-10 minutes.
  • 5
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 6
    Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.
    1 lb boneless skinless chicken breasts
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Coat grill or bottom of skillet with oil. Add chicken and cook until browned and cooked through, 2-3 minutes per side.
    2 tbsp virgin coconut oil
  • 8
    Wash and dry lettuce. Halve lengthwise, then chop crosswise into 1 inch strips.
    2 heads romaine lettuce
  • 9
    Grate ½ cup of Parmesan.
    2 oz Parmesan cheese
  • 10
    In a medium bowl, prepare dressing by whisking together remaining garlic, 4 tbsp of the grated Parmesan (save the rest for garnishing), yogurt, lemon juice, oil, Dijon, Worcestershire, salt, and pepper.
    ½ cup plain Greek yogurt
    ½ lemon
    2 tbsp extra virgin olive oil
    1 tsp Dijon mustard
    1 tsp Worcestershire sauce
    ¼ tsp salt
    ¼ tsp black pepper
  • 11
    Cut remaining ½ lemon into wedges. Slice chicken into strips.
  • 12
    To serve, arrange a bed of lettuce on a plate and top with chicken and croutons. Drizzle with dressing, sprinkle with remaining Parmesan, and serve with lemon wedges. Enjoy!