"Greek" Chicken Caesar Salad with Polenta Croutons
Recipe type: Salad, Main
Serves: 2
  • ½ c plain Greek yogurt
  • 2 anchovy fillets
  • 1 garlic clove, minced or crushed
  • 2 T fresh lemon juice
  • 3 t Worcesteshire sauce
  • 2 T olive oil
  • 3 T grated parmesan cheese
  • salt & pepper
  • ½ to ¾ lb thinly sliced chicken breasts
  • romaine lettuce, chopped or torn (I used two small organic romaine hearts for two salads)
  • Italian Herb Parmesan Polenta Croutons (see recipe link below)
  • Additional parmesan cheese, for serving
  1. Combine the the first 8 ingredients (through salt & pepper) in a bowl and whisk together.
  2. Pour about ¼ c of the dressing over the chicken and marinate in the refrigerator for at least 30 minutes (or up to several hours, if you have time).
  3. Preheat your grill to high heat.
  4. Place the chicken on the grill, reduce heat to medium, and grill for about 2-4 minutes per side, or until cooked through, depending on how thick your chicken is.
  5. Remove from the grill, and set aside.
  6. Toss the romaine lettuce with a few tablespoons of the dressing, divide between plates.
  7. Slice the chicken breasts into strips.
  8. Top lettuce with chicken, croutons, parmesan cheese, and additional dressing, if desired.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/greek-chicken-caesar-salad-with-polenta-croutons-may-reciperedux/