Protein-Packed Chicken Caesar Salad

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

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

In the same skillet, toss the bread cubes with the remaining olive oil and a pinch of salt. Toast over medium heat for 3-4 minutes, stirring frequently, until golden and crunchy to create homemade croutons.

In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, minced garlic, half of the grated parmesan cheese, and the remaining salt until smooth to form the dressing.

In a large bowl, toss the chopped romaine lettuce with about two-thirds of the Greek yogurt Caesar dressing until evenly coated.

Divide the dressed lettuce between two plates or bowls. Top each with the sliced grilled chicken, homemade croutons, and the remaining parmesan cheese. Serve immediately with extra dressing on the side.