A massive, protein-packed salad that eats like a main course. We swap the heavy mayo dressing for a creamy Greek yogurt blend and add boiled eggs for extra staying power. 56g of protein per bowl.

Per serving
Boil the eggs for 7 minutes for a soft/jammy center, or 9 minutes for hard-boiled. Cool in ice water, peel, and slice in half.
While eggs cook, season chicken breasts generously with salt and pepper. Heat a non-stick pan over medium-high heat.
Sear chicken for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Let rest 5 minutes before slicing.
Whisk together all dressing ingredients (yogurt, mustard, lemon, oil, garlic powder, salt, pepper) in a small bowl. Add a splash of water if it's too thick.
Assemble bowls: Start with a big bed of chopped romaine. Top with sliced chicken, egg halves, cherry tomatoes, and croutons.
Finish with shaved parmesan and drizzle the creamy dressing over everything.
For an even quicker meal, use rotisserie chicken. Make sure the romaine is thoroughly dried so the dressing sticks.
Store dressing separately. Assembled salad (without dressing) keeps 2 days. Chicken keeps 3-4 days.