Low-fat chicken Caesar salad

Recipes / Salads

Try this delicious low-fat caesar salad and youll wonder why you usually opt for the classic high-in-fat version.

Recipe «Low-fat chicken Caesar salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 4 thick slices good-quality bread, crusts removed, cut into 2cm cubes, 1/4 cup lemon juice, 2 garlic cloves, crushed, 2 tsp Dijon mustard, 2 skinless chicken breasts , 4 slices prosciutto, trimmed of fat, 2 anchovies, 1 tbsp white wine vinegar , 1/2 cup low-fat natural yoghurt, 2 tbsp low-fat mayonnaise, 1 tbsp grated parmesan, plus extra, shaved, to garnish, 2 baby cos lettuce, washed, dried.

Ingredients:

  • 4 thick slices good-quality bread, crusts removed, cut into 2cm cubes 
  • 1/4 cup lemon juice 
  • 2 garlic cloves, crushed 
  • 2 tsp Dijon mustard 
  • 2 skinless chicken breasts 
  • 4 slices prosciutto, trimmed of fat 
  • 2 anchovies 
  • 1 tbsp white wine vinegar 
  • 1/2 cup low-fat natural yoghurt 
  • 2 tbsp low-fat mayonnaise 
  • 1 tbsp grated parmesan, plus extra, shaved, to garnish 
  • 2 baby cos lettuce, washed, dried 

Instructions

  1. Preheat the oven to 180°C.
  2. Place bread cubes on a baking tray and bake for 10 minutes or until golden.
  3. Combine 2 tablespoons lemon juice, half the garlic and half the mustard in a bowl. Place each chicken breast on a 30cm piece of foil, spoon over some lemon mixture and season with salt and pepper. Fold in sides of foil to make a parcel and place on a baking tray. Bake in the oven for 15 minutes or until chicken is cooked through. Allow to cool.
  4. Place the prosciutto on a baking tray and bake for 5 minutes or until crisp. Remove and drain on kitchen paper. Allow to cool, then break into shards.
  5. To make dressing, place remaining lemon juice, garlic and mustard in a food processor with the anchovies, vinegar, yoghurt, mayonnaise and grated parmesan and process until smooth. Season with salt and pepper.
  6. Place lettuce in a bowl, tearing larger leaves. Drizzle with some dressing. Tear chicken into pieces, add to bowl with prosciutto and croutons, then toss. Place in 4 individual bowls or 1 large bowl to serve. Drizzle with a little more dressing. Garnish with extra parmesan.