Frico Parmesan Croutons: Preheat your oven to 350 degrees. On a parchment or silpat lined baking sheet, spoon 4 heaping tablespoons of grated parmesan cheese and smooth out to be an evenly layered circle with a 4 inch diameter. Heat until the parmesan is melted and just starting to turn barely golden, about 20 minutes. Remove from oven and allow to cool completely before lifting. The frico parmesan croutons will keep refrigerated in an airtight container for 10 days.
Lemon Pepper Chicken: Heat your grill or indoor grill pan over medium high and rub with olive oil. Season your chicken breasts with the lemon pepper on both sides. Grill the chicken about 15 minutes or until fully cooked, flipping halfway thru. Let it rest for 5 minutes before slicing.
Creamy Caesar Dressing: In a food processor, combine the anchovies, garlic, greek yogurt, parmesan cheese, dijon mustard, lemon juice, salt and pepper and blend until combined. Add in the olive oil and blend until emulsified. The dressing will keep refrigerated in an airtight container for 10 days.
Salad: Toss the romaine lettuce with the creamy caesar dressing. Top with sliced tomatoes, sliced chicken, and crumbled frico parmesan croutons.
If you don't like anchovies, I've left them out and the dressing is still tasty. It may need a tad more salt. Taste and adjust if necessary.
Serving: 1/2 salad & 1/6 the dressing | Calories: 711 | Total Carbs: 32.7g | Protein: 48.9g | Fat: 47.5g | Fiber: 14.4g | Net Carbs: 18g