1headromaine lettuce(cleaned, chopped, and dried completely)
½cupshaved Parmesan cheese plus more for serving
Instructions
Chicken
Place top oven rack in the center position and pre-heat to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking sheet.
Arrange the chicken breasts on the prepared baking sheet and sprinkle evenly with the Italian seasoning, garlic powder, salt, and black pepper. Roast for 20-25 minutes, or until the chicken is cooked through.
Remove chicken from oven and cool for 10-15 minutes before slicing.
Dressing
Prepare the dressing by combining the mayonnaise, yogurt, lemon juice, garlic, mustard, and anchovy paste in a medium bowl.
Stir in grated Parmesan cheese.
Slowly drizzle olive oil into the dressing and whisk until thoroughly incorporated into the mixture.
Cover and refrigerate until ready to use. Taste before using and season with additional salt and black pepper, to taste.
Salad
Assemble the salad by adding the chopped romaine lettuce to a large bowl. Add the shaved Parmesan and drizzle with ⅓ cup dressing. Gently toss to combine.
Divide salad between chilled salad plates and top with the sliced chicken breast. Serve immediately with the remaining salad dressing and additional shaved Parmesan on the side.