Grilled Chicken Caesar Salad

Ingredients

chicken breastsboneless, skinless, fat trimmed, tenderized

Vegetarianextra-firm tofu pressed and cubedpress first, sear longer for color

1 lb1 lb

salt

1/4 tsp

black pepper

1/2 tsp

garlic powder

1 tsp

onion powder

1 tsp

paprika

1 tsp

Greek yogurtnonfat

Egg-freefull-fat coconut milk

1/2 cup1/2 cup

olive oil

3 tbsp

garlic powder

1 1/2 tsp

onion powder

1 1/2 tsp

lemon juicefresh

2 tbsp

parmesan cheesegrated

Egg-freenutritional yeastadd squeeze of lemon

2/3 cup2.5 tbsp

Dijon mustard

3 tsp

black pepper

1 tsp

honey

Veganmaple syrup

1 tsp1 tsp

romaine lettucewashed, chopped

8 cups

croutons

Egg-freegluten-free croutons

2 cups2 cups

black pepperfreshly cracked

1/2 tsp

parmesan cheeseshaved

Egg-freenutritional yeastadd squeeze of lemon

1/3 cup1.25 tbsp

Method

1. 01Trim excess fat from chicken, lay on plastic wrap, and tenderize gently with a meat mallet, keeping chicken intact.
2. 02Mix salt, pepper, garlic powder, onion powder, and paprika. Coat chicken evenly on both sides and let sit 5-10 minutes.
3. 03Preheat grill to medium-high heat, about 7-10 minutes. Alternatively, prepare a grill pan or skillet for stovetop cooking.10 min
4. 04Spray grill with oil. Place chicken on grill and cook 5 minutes per side until internal temperature reaches 165°F.10 min
5. 05Rest chicken at least 5 minutes.5 min
6. 06Blend Greek yogurt, olive oil, garlic powder, onion powder, lemon juice, grated parmesan, Dijon mustard, pepper, and honey until smooth.
7. 07Toss romaine with 1 cup dressing and grated parmesan in a large bowl.
8. 08Divide salad among bowls. Top with croutons and freshly cracked pepper.
9. 09Slice rested chicken into 1/2-inch strips and place on top of each salad.
10. 10Top with shaved parmesan and serve.