This recipe offers a delightful twist on a classic salad, perfect for a light lunch or a satisfying dinner. The creamy dressing, which can be prepared in advance, melds simplicity with a depth of flavor that only improves with time. Allowing the dressing to rest overnight encourages the ingredients to harmonize, creating a more nuanced taste experience.

The dressing itself is a balanced blend of creamy mayonnaise and lactose-free yogurt, providing a tangy yet rich base. Grated parmesan cheese adds a salty, umami note, while minced anchovies contribute a subtle, savory depth. A splash of white wine vinegar brightens the dressing, adding a necessary touch of acidity.

For those sensitive to garlic, garlic-infused oil offers the essence of garlic without the digestive discomfort. For the protein, chicken breast is the preferred choice, offering a lean and versatile option. Whether using pre-cooked rotisserie chicken, freshly pan-fried or oven-roasted chicken, or even thawed frozen chicken breasts, the key is to ensure the chicken is fully prepared and ready to absorb the dressing's flavors.

While chicken thigh meat can be used, it will impart a richer, more pronounced flavor that may alter the overall profile of the dish. If anchovies aren't to your taste, a tablespoon of roughly chopped capers makes an excellent substitute, bringing a similar salty tang. For the cheese, Parmigiano-Reggiano, Parmesan, or Grana Padana are all excellent choices, contributing to an authentic flavor.

If dairy is a concern, lactose-free alternatives or nutritional yeast flakes can be used without sacrificing the overall taste and texture of the salad. To customize the dressing, the yogurt can be omitted, and the amount of mayonnaise increased to achieve the desired consistency. For optimal freshness, it's best to combine the dressing with the salad just before serving.

However, the dressing can be stored separately in an airtight container in the refrigerator for up to a week. If you have leftover assembled salad, it can be stored in the fridge and enjoyed within a couple of days, though the lettuce may begin to wilt slightly.