Light Chicken Caesar Salad

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4 cups cubed day-old crusty bread (preferably whole wheat)

2 tablespoons extra-virgin olive oil

1/2 cup nonfat plain Greek yogurt

1 cup shredded parmesan cheese (about 2 ounces)

1 small clove garlic

2 anchovy fillets

Juice of 1 lemon

1 teaspoon dijon mustard

1 pound skinless, boneless chicken breasts

Kosher salt

2 romaine lettuce hearts, chopped

Freshly ground pepper