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Ingredients For the salad and dressing 1/3 cup low-fat plain Greek yogurt 1 teaspoon anchovy paste 1 large garlic clove, minced 2 tablespoons fresh lemon juice 2 teaspoons Worcestershire sauce 2 tablespoons extra-virgin olive oil 1/4 cup freshly grated Parmiggiano-Reggiano cheese, divided 1/4 teaspoon salt 1 teaspoon freshly cracked black pepper 1 large head of romaine lettuce, washed and chopped Extra parmesan for serving For the chicken 3 small chicken breasts, pounded to even thickness (about 1 1/2 pounds) 2 tablespoons fresh lemon juice 2 large garlic cloves, minced 2 teaspoons Worcestershire sauce 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/2 teaspoon freshly cracked black pepper For the croutons 1/2 loaf (1/2 lb.) Rustic sourdough bread, cut into bite size cubes 2 tablespoons olive oil 2 teaspoons dried parsley, or fresh 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon freshly cracked black pepper Instructions Add all of the chicken marinade ingredients to a large bowl, or plastic zip top bag, mix well

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Rice vinegar: Adds a tangy flavor

Step 2 | Saute Fresh Veggies and Prep Wet Ingredients Melt butter in a large skillet over medium heat

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They also serve seven convenient locations within Nevada