-2 chicken breasts, boneless, skinless
-2 tsp seasoned salt
-1 tsp garlic powder
-1 tsp ground pepper
-1/4 cup mayonnaise
-2/3 cup plain yogurt (plain Greek works fine too)
-1 Tbs extra virgin olive oil
-1 (.2 oz) can flat anchovies, in olive oil, drained
-1 1/2 Tbs lemon juice
-2 tsp Worcestershire sauce
-1 tsp Dijon mustard
-3 garlic cloves
-a little ground pepper
-1 head Romaine lettuce, torn into bite size pieces
-1 pint grape tomatoes
-1/2 cup shaved Parmesan cheese
-garlic croutons, for topping
Coat a large skillet with cooking spray and heat it up.
Cut the chicken breasts into bite size chunks. Place into hot skillet. Season with the seasoned salt, garlic powder and pepper. Stir so that seasoning coats chicken pieces evenly. Cook until golden brown. Remove skillet with chicken from stove and set aside to cool.
Place all dressing ingredients in food processor. Process on high until well blended and smooth.
In a large salad bowl, mix the lettuce, tomatoes and cooled chicken. Toss. Place desired portion into salad bowls. Top with shaved Parmesan cheese, garlic croutons and a generous portion of that delicious dressing. Enjoy!