Hearty Chicken & Crouton Salad

Dice the chicken breast into bite-sized pieces. Season with 2g of salt and 1g of black pepper. Heat 20ml of olive oil in a large pan over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.

Preheat your oven to 180°C (350°F). Cut the rustic white bread into 1-2 cm cubes. Mince one clove of garlic. In a bowl, toss the bread cubes with 30ml of olive oil and the minced garlic until evenly coated. Spread the seasoned bread on a baking sheet and bake for 8-10 minutes, or until the croutons are golden brown and crispy. Alternatively, you can fry them in a pan until crisp.

While the croutons are baking, prepare the creamy herb dressing. Mince the remaining garlic clove. In a medium bowl, whisk together the plain Greek yogurt, Dijon mustard, the juice of half a lemon, 30ml of olive oil, the minced garlic, finely chopped fresh parsley, 3g of salt, and 1g of black pepper until well combined and smooth.

Wash the romaine lettuce thoroughly and chop it into bite-sized pieces. Use a vegetable peeler to shave the Parmesan cheese into thin flakes.

In a large salad bowl, combine the chopped romaine lettuce, cooked chicken, and crispy croutons. Drizzle generously with the creamy herb dressing and toss gently to ensure everything is evenly coated. Garnish with the shaved Parmesan cheese before serving immediately.