Ingredients
Chicken
- 3 large chicken breasts, butterflied and cut in half through the middle to make thinner and make 6 pieces.
- salt + pepper
- 2 tbsp avocado oil
Croutons
- 1/2 loaf French bread, cut into cubes
- 2 tbsp avocado oil
- 2 cloves garlic, minced
- salt + pepper
Dressing
- 1/3 cup plain Greek yogurt
- 1/3 cup mayo
- 3 tbsp parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 2 tsp dijon mustard
- 2 tsp anchovy paste
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
Salad
- 3 whole hearts of romaine, chopped
- 1/3 cup parmesan cheese
Instructions
- Preheat oven to 375F and line baking sheet with parchment paper.
- In a cast iron skillet or skillet, heat 2 tbsp avocado oil.
- Season chicken with salt and pepper on both sides.
- Cook in skillet until completely cooked, flipping half way. Take off when internal temp reaches 165F.
- Meanwhile, mix bread cubes in bowl with avocado oil, garlic, salt, and pepper.
- Pour onto parchment lined baking sheet and bake for 12-15 minutes or until golden brown, tossing halfway through.
- Make dressing by whisking all of the dressing ingredients together in a bowl. Taste and adjust to seasoning needs.
- Prep salad by adding lettuce to a big bowl and tossing with 2/3 of the dressing.
- Add sliced chicken, croutons, parmesan cheese and remaining dressing on top.
- Serve!
Category: dinner, lunch, Salad, gluten-freeMethod: no-bakeCuisine: AmericanDiet: Gluten Free
