Light Chicken Caesar Salad

• 4 cups crusty bread cubed day-old
• 2 tablespoons EVOO
• 1/2 cup nonfat plain greek yogurt
• 1 cup shredded Parmesan about 2 oz
• 1 clove garlic
• 2 anchovy filets
• 1 lemon
• 1 teaspoon dijon mustard
• 1 pound skinless boneless chicken breasts
• kosher salt
• 2 romaine lettuce hearts chopped
• freshly ground pepper

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

crusty bread, evoo, nonfat plain, clove garlic, anchovy filets, lemon, mustard, chicken breasts, kosher salt, romaine lettuce, freshly ground pepper

Taken from www.yummly.com/recipe/Light-Chicken-Caesar-Salad-981924 (may not work)