Parmigiano Reggiano Chicken Caesar Salad

• porsjoner: 4 servings
• aktiv tid: 10 minutes
• total tid: 30 minutes

Ingredienser

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 Tablespoons olive oil

2 heads of romaine lettuce, washed and chopped

1 cup grated Parmigiano Reggiano cheese

1 cup croutons (gluten-free if needed)

1 cup whole, plain Greek yogurt

¼ cup lemon juice

¼ cup grated Parmigiano Reggiano cheese

1 Tablespoon minced garlic

Salt and pepper, to taste

Fremgangsmåte

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.

Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown.

Transfer the chicken breasts to a baking dish and bake in the preheated oven for about 15-20 minutes or until cooked through. Remove from the oven and let them rest for a few minutes before slicing.

In a large bowl, combine the romaine lettuce, grated Parmigiano Reggiano cheese, and croutons.

In a separate bowl, whisk together the Greek yogurt, lemon juice, grated Parmigiano Reggiano cheese, minced garlic, salt, and pepper until well combined.

Drizzle the Greek yogurt dressing over the salad mixture and toss gently to coat evenly.

Slice the cooked chicken breasts into thin strips and arrange them on top of the salad.

Serve and enjoy!

Næringsinnhold

• Kalorier: 609
• Totalt fett: 30
• Totalt karbohydrater: 21
• Kostfiber: 3
• Totalt sukker: 7
• Protein: 66