The secret to making this salad healthier is cutting out the croutons (carbs) and replacing half the mayonnaise with Kefir, which makes this salad a gut healthy dish!
- 2 heads Romaine Lettuce Hearts removed
- 800 grams Chicken Breast Organic, pastured
- 1 tbsp Sumac optional
- Sea Salt
- Black Pepper ground
- 1 tbsp Olive Oil organic, extra virgin
- 2 cloves Garlic grated
- 1 tsp Fish Sauce
- 2 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 2 tbsp Mayonnaise
- 3/4 cup Kefir preferably home made
- 1/2 cup Parmesan Cheese grated
- Sea Salt
- Black Pepper Ground
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Preheat oven to 180 degrees Celsius
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Cut chicken breasts into strips and place in a single layer in a baking dish. Season with Sumac, Salt, Pepper and Olive Oil.
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Place in the oven and cook for approximately 20-30 minutes, or until chicken is cooked through and just starting to brown slightly.
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Share romaine lettuce leaves between 4 bowls/plates. You can leave the romaine lettuce leaves whole, or you can tear it up into smaller pieces. I like to tear a bunch into 3 pieces.
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Place cooked chicken on top of the layer of lettuce.
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Assemble the Dressing by mixing all ingredients together in a bowl. Drizzle over the salad with a spoon and serve!