Recipe of the Month: Light Chicken Caesar Salad Total Time: 30 min Prep: 5 min Cook: 25 min 4 servings Ingredients - 4 cups cubed day-old crusty bread (preferably whole wheat) - 2 tablespoons extra-virgin olive oil - 1/2 cup nonfat plain Greek yogurt - 1 cup shredded parmesan cheese (about 2 ounces) - 1 small clove garlic - 2 anchovy fillets - Juice of 1 lemon - 1 teaspoon dijon mustard - 1 pound skinless, boneless chicken breasts - Kosher salt - 2 romaine lettuce hearts, chopped - Freshly ground pepper Directions - Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. - Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. - Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1...