Cook the chicken breasts on the grill, previously seasoned with salt and pepper. Set aside.
In a bowl put the lettuce, the grated Parmesan, the walnuts as croutons and the chicken breasts.
For the sauce, peel the garlic and chop it finely. Mix it with the yogurt, lemon juice, salt, pepper and a drizzle of Borges extra virgin olive oil. Continue beating until the ingredients are integrated. At the end, add the fresh parsley to the sauce and add it to the salad.