Light Caesar Salad with Chicken

Ingredients:

• 450 g of skinless and boneless chicken breasts
• 4 cups day-old crusty bread, diced (preferably whole grain)
• 2 tbsp. l. olive oil
• 0.5 cups low-fat Greek yogurt
• 1 cup grated Parmesan (about 60 g)
• 1 small clove of garlic
• 2 anchovy fillets
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 2 romaine lettuce hearts, chopped

Preparation:

1. Prepare the croutons:
   Preheat oven to 350°F (175°C). In a large bowl, toss the bread cubes with 1 tablespoon of olive oil. Place on a baking sheet and bake until crisp, stirring once halfway through, about 20 minutes.
2. Meanwhile, prepare the dressing.:
   In a mini food processor or blender, combine yogurt, 2 tablespoons Parmesan, garlic, anchovies, lemon juice, mustard, and 2 tablespoons water.
3. Using a heavy skillet, pound the chicken between 2 pieces of plastic wrap until it reaches a thickness of 1 cm. Grease a rimmed baking sheet with the remaining 1 tablespoon of olive oil, add the chicken, and season with salt. Brush the chicken evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons of Parmesan.
4. Grill without turning until golden brown and cooked through, about 5 minutes. Transfer the chicken to a cutting board. In a large bowl, combine the salad, croutons, and remaining dressing with 3/4 cup Parmesan cheese. Thinly slice the chicken. Divide the salad evenly among plates, top with the chicken, and sprinkle with black pepper.