This quick twist on grilled chicken Caesar turns the salad upside down.
3 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons grated Parmesan cheese
4 teaspoons fresh lemon juice
1 tablespoon water
2 teaspoons extra-virgin olive oil
1 1/4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon anchovy paste
1 small garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
4 cups thinly sliced romaine lettuce
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1 ounce Parmesan cheese, shaved (about 1/4 cup)
How to Make It
Combine first 9 ingredients and 1/4 teaspoon pepper in a large bowl. Add lettuce; toss to coat.
Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and salt.
Heat a grill pan over high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes. Turn and cook for 2 minutes. Remove from pan. Place 1 chicken breast on each of 4 plates; top each with 1 cup slaw. Sprinkle evenly with 1 ounce Parmesan.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.