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Grilled Chicken Caesar Salad Taco

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Ingredients

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For the dressing/marinade:
1 clove garlic smashed and minced
3 anchovy fillets drained of oil
34 cup plain Greek yogurt
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
14 teaspoon kosher salt
12 teaspoon freshly ground black pepper
For the chicken:
1 14 pounds boneless, skinless chicken breast pounded to 1⁄4-inch thickness
For the tacos:
6 ounces romaine lettuce cleaned and chopped (about 6 cups chopped)
1 cup cherry tomatoes halved (or about 1 cup chopped tomatoes)
12 cup shredded Parmesan cheese
8 hard taco shells warmed Freshly ground black pepper

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