Tasty Tuesday

It's that time of year---salad time!  Here is a great revamp of one of my favorites---a chicken caesar salad.  Enjoy!

SKINNY CHICKEN AND AVOCADO CAESAR SALAD

INGREDIENTS

Salad:

• ½ ciabatta loaf (120g | 4oz), sliced
• 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
• 1 tablespoon garlic powder
• 2 tablespoons dried parsley flakes
• Pinch of salt
• 2 eggs, boiled to your liking (soft of hard boiled), sliced
• 2 baby cos lettuce, washed and dried
• 1 Avocado, sliced
• ½ cup shaved parmesan cheese

Dressing:

• ⅔ cup greek yogurt
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
• Juice of ½ a lemon
• 3 tablespoons freshly grated parmesan cheese
• Salt and pepper for seasoning

INSTRUCTIONS

1. Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
2. Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and sautee chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.  boil your eggs to your liking (and don't forget to check your bread in the oven)! 

To make the Caesar Yogurt Dressing:

1. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.

Assemble Salad:

1. Combine lettuce with the chicken and eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!