At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 2
• Prep time: 20 minutes
• Cook time: 15 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 2.

• Calories: 850 kcal
• Protein: 43 g
• Carbohydrates: 73 g
• Fat: 42 g

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Salad and Dressing

Have these measured and ready before you begin.

• 1/2 head romaine lettuce
• 4 tablespoons plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Chicken Marinade

• 8 ounces (225 g) boneless, skinless chicken breast
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 garlic clove, finely grated or crushed
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon curry powder
• 1 pinch ground black pepper
• 1 pinch Aleppo-style red pepper flakes

To Finish

• 1/4 cup (1 ounce/28 g) finely grated Parmesan
• 1 cup croutons

Directions

1. Cut the chicken into cubes or thin strips and combine it with all marinade ingredients.

2. Cover and refrigerate for 1-2 hours.

3. Cook the chicken in a hot skillet, turning as needed, until browned and the thickest piece reaches 165°F (74°C). Rest for 3 minutes before slicing.

4. Wash, dry, and tear the romaine into large pieces; toast bread cubes if making fresh croutons.

5. Whisk the yogurt, mayonnaise, olive oil, lemon juice, salt, and black pepper into a dressing.

6. Toss the romaine with the dressing and top with chicken, croutons, and grated cheese.

Sources

1. USDA FoodData Central — April 2026 data release