The secret to making this salad healthier is cutting out the croutons (carbs) and replacing half the mayonnaise with Kefir, which makes this salad a gut healthy dish!
Preheat oven to 180 degrees Celsius
Cut chicken breasts into strips and place in a single layer in a baking dish. Season with Sumac, Salt, Pepper and Olive Oil.
Place in the oven and cook for approximately 20-30 minutes, or until chicken is cooked through and just starting to brown slightly.
Share romaine lettuce leaves between 4 bowls/plates. You can leave the romaine lettuce leaves whole, or you can tear it up into smaller pieces. I like to tear a bunch into 3 pieces.
Place cooked chicken on top of the layer of lettuce.
Assemble the Dressing by mixing all ingredients together in a bowl. Drizzle over the salad with a spoon and serve!