This tangy, light and refreshing healthy chicken caesar salad has less calories, but tons of flavor!
Heat a large saute pan over medium heat. Season your chicken with your favorite seasoning blend (I like Emeril's seasoning) or just use salt and pepper. Add a drizzle of olive oil in the pan once it's hot. I prefer to cook chicken on medium heat on the stove top so it will caramelize but won't burn the skin. Depending on the thickness of the chicken it should take around 5-6 minutes per side.
With the flat side of your knife, smash the 2 cloves of garlic and then chop very finely to make a paste. Alternatively, a garlic press is the perfect tool to finely chop the garlic.
Finely chop the parsley.
Add the 1/4 cup greek yogurt, 1 tsp anchovy paste, 2 Tbsp chopped parsley, 1 Tbsp olive oil, 2 Tbsp shredded pecorino romano, salt and pepper for the dressing and whisk until smooth.