Mix the yoghurt, mayonnaise, garlic and lemon juice. Stir in the dill. Season with salt and pepper and place in the fridge.
Steam the cauliflower, broccoli and potatoes until al dente and rinse with cold water. Let it drain. Mix and season with pepper, salt and some olive oil.
Rub the chicken with some olive oil and season with salt and pepper. Grill them in a hot grilling pan. Cut the chicken fillets into the desired pieces.
Cut the lettuce hearts into four.
Arrange everything nice on a plate and finish with the yoghurt dressing and the crispy croutons.
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