This salad is a great combination of healthy summer vegetables, chicken, cheese, yogurt, and croutons.
Serves: 2
Preparation time: 15 minutes
Cooking time: 9 minutes
Ingredients:
- 10 oz chopped raw chicken breast, pat dry with a paper towel
- 1 romaine lettuce heart, roughly chopped
- 4 oz cherry or grape tomatoes, halved
- 2 Persian cucumbers, medium diced
- 1 clove garlic, minced
- 1 small baguette, medium diced
- 1 tablespoon weeknight hero spice blend
- 1 tablespoon capers, roughly chopped
- ½ oz sweet piquante peppers, roughly chopped
- 0.7 oz grana padano cheese, grated
- ½ cup plain non-fat Greek yogurt
Directions:
- Place the rack of your oven in the center of the oven and preheat to 450 degrees F.
- To make croutons; place the diced baguette on a baking sheet and season with salt and pepper and drizzle with 1 teaspoon olive oil.
- Arrange in an even single layer and bake until lightly browned and crispy, 7 to 9 minutes.
- Remove from the oven and set aside.
- While the croutons are baking, combine chicken, salt, pepper, and half of the spice blend in a bowl and mix well.
- Heat 1 teaspoon olive oil in a pan over medium-high heat and cook chicken in it.
- Cook for 3 to 4 minutes without stirring then stir and cook for 3 more minutes or until the chicken is cooked through and browned.
- To make the dressing; combine yogurt, half of the grated cheese, capers, garlic, remaining spice blend, salt, and pepper and mix well.
- To serve; combine lettuce, tomatoes, cucumber, peppers, and dressing in a bowl and mix well, top salad with the cooked chicken and croutons.
- Garnish with the remaining grated cheese and serve.