Low-Calorie Grilled Chicken Caesar Salad

Season both sides of the chicken breasts with half of the salt, black pepper, and half of the olive oil.

Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until fully cooked through and internal temperature reaches 74°C (165°F). Remove from heat and let rest for 5 minutes before slicing.

In a small mixing bowl, whisk together the Greek yogurt, remaining olive oil, lemon juice, Dijon mustard, minced garlic, anchovy paste, half of the grated parmesan cheese, and the remaining salt until smooth. Add a splash of water if the dressing is too thick.

Place the chopped romaine lettuce in a large salad bowl. Pour the Greek yogurt Caesar dressing over the greens and toss well to ensure every leaf is evenly coated.

Divide the dressed romaine between two plates or bowls. Top each with the sliced grilled chicken breast.

Garnish with the remaining freshly grated parmesan cheese and an extra crack of black pepper. Serve immediately.