non-veg
⏳ Prep Time: 20 minute
29 Jun 2022
2022-06-29T00:00:00.000Z
10.56
1056 kcal
96 gm
42 gm
56 gm
Romaine lettuce, chopped: 500 gm
Onion, thinly sliced: 15 gm
Parmesan cheese, freshly grated: 15 gm
Chicken breast, sliced, to be grilled: 250 gm
Whole wheat bread: 1 slice
Olive oil: 40 ml
Garlic powder: 2 gm
Greek yoghurt, non-fat plain: 45 gm
Garlic cloves: 2
Mustard: 15 gm
Worcestershire sauce: 5 gm
Lemon juice: 40 ml
Fresh cracked black pepper: 3 gm
To make croutons, preheat the oven to F and cut bread into cubes. Spray with olive oil and sprinkle with garlic powder. Spread into a single layer on a baking sheet lined with foil. Bake for to minutes, or until croutons are golden and crispy, stirring every few minutes.
To make the dressing, add all ingredients (yoghurt through parmesan cheese) to a blender and blend until smooth. Slowly drizzle olive oil in while blending until you have a smooth consistency. Pour into a jar and store covered in the refrigerator until ready to use.
To make the salad, add romaine lettuce to a large bowl. Add sliced onion and parmesan. Pour in dressing and toss to coat. Sprinkle with croutons and divide onto plates. Top with grilled chicken and serve immediately.
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