Recipe Instructions:
Ingredients:
For the Salad:
2 grilled chicken breasts, sliced
1 large head of romaine lettuce, chopped
1/2 cup grated Parmesan cheese
1 cup cherry tomatoes, halved (optional)
1/4 cup thinly sliced red onion (optional)
For the Whole-Wheat Croutons:
4 slices of whole-wheat bread, cubed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
For the Light Caesar Dressing:
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Instructions:
Prepare the Croutons:
Preheat your oven to 375°F (190°C).
In a large bowl, toss the whole-wheat bread cubes with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated.
Spread the bread cubes on a baking sheet in a single layer.
Bake for 10-15 minutes, or until the croutons are golden brown and crispy. Stir halfway through baking for even cooking.
Remove from the oven and let cool.
Prepare the Dressing:
In a small bowl, whisk together the Greek yogurt, extra-virgin olive oil, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and grated Parmesan cheese.
Season with salt and pepper to taste. Adjust the consistency with a bit of water if needed.
Assemble the Salad:
In a large salad bowl, combine the chopped romaine lettuce, grilled chicken slices, cherry tomatoes, and red onion.
Drizzle the light Caesar dressing over the salad and toss to coat evenly.
Sprinkle the grated Parmesan cheese over the top.
Add the whole-wheat croutons just before serving to keep them crunchy.
