Dressing: • 1 cup plain Skyr yogurt • Juice of half a lemon • 1oz anchovy filet (minced but optional) • ½ tablespoon Dijon mustard • ½ teaspoon garlic powder • ½ teaspoon onion powder • Salt and pepper to taste
Salad: • 4 hard boiled eggs, peeled and sliced • 1 large Romaine lettuce, chopped • 1 avocados, pitted and diced • ¼ cup fresh parmesan cheese, shaved (optional) • 2 tablespoons chives, diced
Marinate the chicken in a plastic bag with oil, oregano and sea salt for 1 hour in the fridge.
Mix together dressing ingredients and set aside
Take the chicken out of the fridge and let rest for about 15 minutes to get to room temperature
Heat a large skillet or a grill over medium-high heat. Cook the marinated chicken for a cook for 8-10 minutes without moving. Avoid pressing and prodding. After 6-8 minutes flip the chicken and cook on the second side until golden brown, about 4-6 minutes more.
While the chicken is cooking, boil the eggs. Chop the lettuce into large pieces and slice the avocado into chunks.
Once the chicken is done, remove from the pan/grill and transfer to a cutting board. Allow it to sit for a few minutes, then slice and set aside. Peel and slice the eggs into quarters and set aside.
For assembling, place the chopped lettuce and avocado in a large salad bowl. Add eggs and sliced chicken.
Drizzle the prepared dressing all over the chicken. Sprinkle with grated parmesan cheese and top with chives. Taste and adjust the salt and pepper, if needed.