INGREDIENTS (Serves 4)

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PREPARATIONS

1. Prepare the dressing. In a bowl or blender, combine the Greek yogurt, mayonnaise, Dijon mustard, Parmesan cheese, garlic, anchovy paste, lemon juice, salt, and pepper. Blend until smooth, adding water as needed to achieve a creamy, pourable consistency. Set aside.

2. Prepare the chicken. Season the chicken breasts with salt, black pepper, and garlic powder. Heat a skillet or grill pan over medium heat and cook for 3–4 minutes per side until golden and fully cooked. Remove from heat, allow to rest, then slice.

3. Prepare the Parmesan breadcrumb crunch. In a separate pan over medium heat, add olive oil, panko breadcrumbs, and onion powder. Stir continuously until golden and crisp. Reduce heat, add the grated Parmesan, and toss until combined. Remove from heat and set aside.

4. Assemble the salad. In a large bowl, toss the shredded cabbage with grated Parmesan cheese and the prepared dressing until evenly coated.

5. Finish and serve. Top the salad with sliced chicken, additional Parmesan, freshly cracked black pepper, and the crispy breadcrumb mixture. Serve immediately.

For added depth of flavor, allow the dressed cabbage to sit for 10–15 minutes before topping with chicken and breadcrumbs.

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