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Head Of Romaine Lettuce, Roughly Torn
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1
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Skinless Chicken Breast - Diced, Cooked
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400g
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Freshly Grated Parmesan Cheese
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100g
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Low Fat Plain Yoghurt
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120ml
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Fresh Lemon Juice
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2 tablespoons
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Olive Oil
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2 teaspoons
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Dijon Mustard
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1 teaspoon
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Garlic, Finely Chopped
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2 Cloves
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Stale Bread Cubes
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50g
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Salt And Freshly Ground Pepper To Season
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PREPARATION
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1.
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Heat a griddle pan on low heat and add the olive oil.
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2.
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Place the bread cubes in it and saut?.
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3.
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Once the bread cubes are golden brown, season to taste.
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4.
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Allow to cool.
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5.
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Place the Romaine lettuce in a large bowl.
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6.
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Put the chicken and croutons in it and sprinkle the cheese on top.
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7.
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Combine the yoghurt, lemon juice, olive oil, Dijon mustard and garlic then mix well.
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8.
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Then drizzle the dressing on to the salad.
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9.
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Toss gently until combined.
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10.
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Season to taste with freshly ground black pepper.
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