Chicken Caesar Salad

Ingredients

• 1/2 cup fat free plain Greek yogurt
• 3 anchovy fillets
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp full fat mayonnaise
• 2 Tbsp fresh lemon juice
• 1 1/2 tsp dijon mustard
• 1 Tbsp Worcestershire sauce
• 1/2 tsp freshly ground black pepper
• Salt to taste
• 2 small cloves garlic, pressed through a garlic crusher
• 1/2 loaf French bread, 2 days old
• 3 Tbsp olive oil
• 1 large clove garlic, pressed through a garlic crusher
• 1/4 each salt and freshly ground black pepper
• 1 lb chicken boneless skinless breasts, grilled and sliced, rotisserie chicken would work too
• 1 large head Romaine lettuce, chopped into bite size pieces
• 1/2 cup finely shredded parmesan cheese

Directions

1. For the dressing, pull out any larger bones from the anchovy fillets. Put the fillets in a small mixing bowl, then use the back of a spoon to press them into a paste. Stir in the mayonnaise, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt and garlic until the mixture is smooth and combined. Whisk in the Greek yogurt, then refrigerate the dressing while you make the rest.
2. For the croutons, heat the oven to 375 degrees. Slice the bread 1/2-inch t0 3/4-inch thick, then cut the slices into cubes. Arrange the bread cubes in a single layer on a baking sheet and bake for 5 minutes. While they toast, whisk the olive oil, garlic, salt and pepper together in a mixing bowl.
3. Take the pan out of the oven and nudge the bread cubes toward the middle so they sit close together. Drizzle half of the olive oil mixture over them slowly and evenly, then toss to coat. Add the remaining olive oil mixture and toss again. Return the pan to the oven for 5 – 6 minutes. Remove the pan, toss the cubes, then bake for 5 – 6 minutes more, until the croutons are crisp and golden brown. Take them out of the oven and let them cool to room temperature.
4. To assemble the salad, combine the lettuce, chicken, croutons and half of the parmesan in a large salad bowl. Add as much dressing as you like and toss everything together. Divide onto plates and finish each serving with the remaining parmesan. Serve immediately.