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Ingredients
Scale
- 4 cups cubed gluten free bread (about 4 slices)
- 3 tablespoons olive oil
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 heads romaine lettuce, washed and chopped
- 1 pound cooked grilled chicken breast, sliced
- ⅓ cup freshly grated Parmesan cheese for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut gluten free bread into small cubes and spread on a baking sheet.
- Whisk olive oil, parsley, salt, and pepper; drizzle over bread and bake for 13-15 minutes until golden.
- In a bowl, mix Greek yogurt, mayonnaise, Parmesan, lemon juice, mustard, garlic, salt, and pepper until smooth.
- Chop romaine lettuce, place in a bowl, drizzle with dressing and toss.
- Top with grilled chicken, croutons, and additional Parmesan. Garnish with black pepper.
Notes
Ensure bread is gluten-free to avoid contamination.
Adjust garlic and mustard levels in dressing to taste.
Cool croutons before adding to the salad for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 2
- Sodium: 750
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 24
- Cholesterol: 50