4 cups cubed day-old crusty bread
2 tablespoons extra-virgin olive oil
1/2 cup plain Latta Kefir
1 cup shredded parmesan cheese (about 2 ounces)
1 small clove garlic
Juice of 1 lemon
1 teaspoon dijon mustard
1 pound skinless, boneless chicken breasts
Kosher salt
2 romaine lettuce hearts, chopped
Freshly ground pepper


Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large plastic bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. If you bake it for too long, croutons will be too hard.

Make the dressing: Puree the Latta Kefir, 2 tablespoons parmesan, the garlic, 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 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the kefir dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board.

Toss the lettuce, croutons and the remaining kefir dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper. Enjoy!

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