Layered Chicken Caesar Salad

• 2 tbsp oil
• 2 lbs chicken breast fillets
• 1 oz butter
• 2 slices white bread, cut into cubes
• 2 cloves garlic, peeled and crushed
• 1/2 cup mayonnaise
• 2 cups low-fat yogurt
• 1-2 tbsp lemon juice, according to taste
• 3/4 lb romaine lettuce
• 3 oz Grana Padano cheese, 2/3 grated, 1/3 shaved
• 10 None hardboiled eggs, peeled and sliced
• None None Fresh basil leaves and lemon wedges, for garnish

1. Heat the oil in a frying pan and fry the chicken for 10 minutes, turning, until golden brown. Season with salt and black pepper, remove from the pan and allow to cool.
2. Heat the butter in a separate frying pan and fry the bread until golden brown. Remove from the pan and allow to cool.
3. In a bowl, mix the garlic, mayonnaise, yogurt and lemon juice. Season with salt and black pepper.
4. Place the edge of a 10 inch diameter springform pan on a cake stand and arrange half the lettuce leaves in the bottom. Cut the chicken into thin slices and arrange half over the top. Spread with some of the dressing, sprinkle with half the grated cheese, then add half the egg slices and half the croutons. Repeat with the remaining ingredients and sprinkle with the shaved cheese. Remove the pan edge, garnish with basil and lemon wedges and serve with the remaining dressing.

oil, chicken, butter, white bread, garlic, mayonnaise, lowfat yogurt, lemon juice, romaine lettuce, padano cheese, eggs, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/16017 (may not work)