1 large head of romaine lettuce, roughly torn
400g diced, cooked, skinless chicken breast
100g freshly grated parmesan cheese
120ml Greek yoghurt
2 Tbsp fresh lemon juice
2 tsp olive oil
1 tsp Dijon mustard
2 cloves of garlic, finely chopped
Salt and freshly ground pepper to season
Place the Romaine lettuce in a large bowl. Add the chicken and sprinkle the cheese on top.
Combine the yoghurt, lemon juice, olive oil, Dijon mustard and garlic then mix well.
Drizzle the dressing on to the salad. Toss gently until combined. Season to taste with freshly ground black pepper.
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