Chicken over Romaine Hearts with Croutons and Green Goddess Dressing

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2 with leftover dressing

This one is dedicated to my mom and all the salads we ate when I was growing up. She could turn a salad into a complete meal with grilled chicken, croutons, cheese, and lots of additional toppings. This version of green goddess dressing contains yogurt, mayonnaise, and sour cream for tang and the radish adds additional color and crunch.

Crouton Ingredients

• 5 slices of bread, crust removed, cut into cubes

• 1 tablespoon olive oil

• coarse kosher salt 

• freshly ground black pepper

Dressing Ingredients

• 1 cup nonfat Greek yogurt

• ¼ cup sour cream

• ¼ cup mayonnaise

• 1 cup parsley leaves

• 1 cup mixed dill, cilantro, and mint

• 1/4 cups green onions, chopped, white parts discarded

• 2 tablespoons lemon juice, plus ½ teaspoon zest

• ½ teaspoon Worcestershire sauce

• 1 tablespoon extra-virgin olive oil

• 2 teaspoons capers, drained

• 1 garlic clove

• ¼ teaspoon fine sea salt

• freshly ground black pepper

Salad Ingredients

• 8 ounces chicken (2 boneless, skinless breasts), thawed

• 1 romaine heart, quartered lengthwise then chopped

• 1 tablespoon extra-virgin olive oil

• 1 radish, sliced

• 1 avocado, sliced

• parmesan cheese, shaved

• coarse kosher salt

• freshly ground black pepper

Crouton Preparation

1. Preheat the oven to 350° degrees F.

2. Place bread cubes on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.

3. Bake for 12 minutes. Set aside to cool.

Dressing Preparation

1. In a blender or food processor, combine yogurt, sour cream, mayonnaise, parsley, mixed herbs, green onions, lemon juice, zest, Worcestershire, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season with salt and pepper to taste. Set aside.

Salad Preparation

1. Rub chicken breasts with olive oil on both sides. Season with salt and pepper.

2. Heat a cast-iron skillet over medium-high. When skillet is hot, add chicken and cook undisturbed and covered for 3 minutes. Flip the chicken and cook for another 3 minutes, undisturbed and covered. Remove from heat and set aside to rest for 5 minutes.

To Serve

Slice chicken against the grain. 

Divide romaine between two plates, top with radish, avocado, sliced chicken, shaved parmesan, and serve with green goddess dressing.

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