Light Chicken Caesar Salad

Ingredients

• 2 fillet anchovy 
• 4 cups day-old crusty bread whole wheat cubed (preferably )
• 1 teaspoon dijon mustard 
• 1 small clove garlic 
• 1  juice of lemon 
• 4 servings kosher salt 
• 0.5 cup nonfat greek yogurt plain
• 2 tablespoons olive oil extra-virgin
• 2 ounces parmesan cheese shredded
• 4 servings pepper freshly ground
• 2  romaine lettuce hearts chopped
• 1 pound chicken breasts boneless skinless

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• blender
• plastic wrap
• cutting board

Directions

1. Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil.
2. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick.
3. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt.
4. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes.
5. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
6. Photograph by Christopher Testani