Light Caesar salad with grilled chicken and yogurt dressing

Ingredients

For 1 serving

• Romaine lettuce150 g
• Chicken breast140 g
• Croutons30 g
• Parmigiano Reggiano15 g
• Greek yogurt 2%50 g
• Anchovies in oil2
• Lemon juice1 tablespoon
• Mustard1 teaspoon
• Extra virgin olive oil6 g
• Garlic1 clove

Contains: gluten, lactose, fish, mustard,

Method

1. Heat a griddle or ridged pan over medium-high heat. If the chicken breast is thick, butterfly it, brush it with the oil and grill it for 5 minutes per side, until well marked and no longer pink inside; slice it.
2. Meanwhile peel the garlic and blend it with the Greek yoghurt, anchovies, lemon juice, mustard and half the Parmigiano Reggiano, grated, until smooth; if it is too thick, thin it with a spoonful of water.
3. Wash the romaine, dry it well and tear it by hand.
4. Toss the lettuce with the dressing until every leaf is coated.
5. Add the chicken, croutons and the remaining Parmigiano in shavings.