Skinny Chicken and Avocado Caesar Salad

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  Bread, Ciabatta
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic powder(15g)
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  Parsley, Fresh(30g)
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  1 pinch salt
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  Bacon, Center-Cut Pork(198g)
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  Egg, Whole, Large
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  Lettuce, Romaine
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  Avocado
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Greek Yogurt, Plain, Whole Milk(160g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Anchovy(30g)
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  Lemon Juice, Fresh
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  Parmesan Cheese(45g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 pinches salt and pepper (for seasoning)

Instructions

1. 1Preheat the oven to 400°F. Cut the ciabatta bread into bite-sized pieces, toss with olive oil, spread on a baking sheet, and toast on the middle shelf for 5–7 minutes, stirring halfway through, until golden brown and crispy. Set aside.
2. 2Pat the chicken breast dry and season all over with garlic powder, salt, pepper, and fresh parsley. Heat a large skillet with a drizzle of olive oil over medium-high heat for 1 minute, then add the chicken breast and cook for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board to rest for 2 minutes, then slice into bite-sized pieces.
3. 3Return the skillet to medium-high heat and add the bacon strips in a single layer. Cook for 5–6 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled slightly.
4. 4While the bacon cooks, bring a small pot of water to a boil over high heat. Gently add the eggs and cook for 9–10 minutes for hard-boiled (adjust time to 7 minutes for soft-boiled). Transfer to an ice bath for 1 minute, peel, and halve.
5. 5In a bowl, combine the Greek yogurt, minced fresh garlic, anchovies, lemon juice, grated Parmesan, and a drizzle of olive oil. Whisk until smooth and well combined. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide the romaine lettuce evenly among 4 airtight containers. Top each with equal portions of the sliced chicken, bacon pieces, halved eggs, avocado slices, toasted bread pieces, and remaining grated Parmesan.
7. 7Divide the Caesar dressing evenly among 4 small containers and store separately from the salad to keep ingredients fresh.
8. 8Store all containers in the refrigerator. Toss salad with dressing just before eating, up to 4 days.