Grilled chicken breast over crisp romaine lettuce with parmesan, sourdough croutons, and a light lemon-garlic dressing.
Season chicken breasts with salt, pepper, and a drizzle of olive oil.
Grill or pan-sear chicken over medium-high heat for 6-7 minutes per side until cooked through.
Cut sourdough bread into small cubes and toast in a pan with olive oil until golden.
Chop lettuce into bite-sized pieces and place in a large bowl.
Whisk together olive oil, lemon juice, minced garlic, and grated parmesan for the dressing.
Slice chicken and arrange over the lettuce.
Top with croutons, shaved parmesan, and drizzle with dressing.
Toss gently and serve immediately.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.