Grilled Chicken Caesar Salad Taco
Source
Ingredients
For the dressing/marinade: | ||
1 | clove | garlic smashed and minced |
3 | anchovy fillets drained of oil | |
3⁄4 | cup | plain Greek yogurt |
2 | teaspoons | Dijon mustard |
2 | tablespoons | fresh lemon juice |
1⁄4 | teaspoon | kosher salt |
1⁄2 | teaspoon | freshly ground black pepper |
For the chicken: | ||
1 1⁄4 | pounds | boneless, skinless chicken breast pounded to 1⁄4-inch thickness |
For the tacos: | ||
6 | ounces | romaine lettuce cleaned and chopped (about 6 cups chopped) |
1 | cup | cherry tomatoes halved (or about 1 cup chopped tomatoes) |
1⁄2 | cup | shredded Parmesan cheese |
8 | hard taco shells warmed Freshly ground black pepper |
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