Ingredients
2large chicken breast filletsskinless
1tspolive oil
2tbsplemon juice
1tspgarlicminced
2tspdried oregano
pinchsalt
cracked pepper
¼cupbacondiced, cooked
2hard boiled eggs
6cupsRomaine lettuce leaveswashed and dried
1cupgrape tomatoeshalved
1avocadosliced
½cupparmesan cheeseshaved
½cupcroutons
¼cupwhole egg mayonnaisereduced fat
¼cupnon fat Greek yogurtor sour cream – full fat or reduced fat
1tbspolive oil
1garlic clovecrushed
4anchovy filletsfinely chopped, adjust to taste
1tbsplemon juice
2tbspparmesan cheesefreshly grated
Salt and pepperfor seasoning
Preparation
Season the chicken with the oil, lemon juice, garlic, oregano, salt and pepper.
Heat a non stick grill pan with a small amount of olive oil.
Grill the chicken until golden on both sides and cooked through.
Remove the chicken, cover, then set aside to rest.
Mix together the mayonnaise, yogurt, oil, garlic, anchovies, lemon juice and parmesan.
Whisk until well combined.
Add salt and pepper to taste, then whisk again. Set aside.
Slice the chicken into thick slices.
Chop up the bacon, then slice the eggs.
In a large bowl, combine lettuce with the avocado, tomatoes, parmesan cheese and croutons.
Top with the chicken, bacon, and eggs.
Pour over the dressing; top with more croutons, then mix well to combine.
Serve, and enjoy!
