The classic Caesar, rebuilt for athletes. Greek-yogurt-based dressing keeps macros lean without losing the creamy edge.

• Greek yogurt cuts ~200 kcal vs. classic Caesar dressing.
• Romaine is high volume, low calorie - perfect on a cut.
• Chicken breast keeps the protein-to-calorie ratio elite.

1. 1

   Season both chicken breasts with salt, pepper and a drizzle of olive oil on both sides.

2. 2

   Heat a grill pan or skillet over medium-high heat until hot, then cook the chicken for 5 to 6 minutes per side, pressing it gently to ensure full contact with the surface.

3. 3

   The chicken is done when an instant-read thermometer reads 74 °C / 165 °F; transfer to a cutting board and rest for 5 minutes before slicing.

4. 4

   While the chicken rests, whisk together the Greek yogurt, Dijon, lemon juice, grated garlic, mashed anchovies and grated parmesan until smooth and creamy.

5. 5

   Chop the romaine into large bite-size pieces and place in a large bowl.

6. 6

   Pour the dressing over the romaine and toss well until every leaf is coated.

7. 7

   Slice the rested chicken into thick strips across the grain.

8. 8

   Divide the dressed romaine between two plates, lay the chicken slices on top and finish with shaved parmesan and cracked black pepper.

• Brine chicken in salt water 30 minutes for juiciness.
• Toast a handful of sourdough cubes for low-carb-friendly croutons.
• Anchovies are non-negotiable for real Caesar flavor.