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Categories:
crusty bread extra-virgin olive oil nonfat plain Parmesan cheese clove garlic anchovy lemon mustard skinless kosher salt romaine lettuce hearts freshly ground pepper
Viewed: 36 - Published at: 3 years agoIngredients
- 4 cups cubed day-old crusty bread (preferably whole wheat)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup nonfat plain Greek yogurt
- 1 cup shredded parmesan cheese (about 2 ounces)
- 1 small clove garlic
- 2 anchovy fillets
- Juice of 1 lemon
- 1 teaspoon dijon mustard
- 1 pound skinless, boneless chicken breasts
- Kosher salt
- 2 romaine lettuce hearts, chopped
- Freshly ground pepper
Method
- Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil.
- Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes.
- Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender.
- Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick.
- Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt.
- Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan.
- Broil, undisturbed, until golden and cooked through, about 5 minutes.
- Transfer to a cutting board.
- Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl.
- Thinly slice the chicken.
- Divide the salad among bowls, top with the chicken and season with pepper.
- Photograph by Christopher Testani
