Low-fat chicken caesar salad
(from Elyce123’s recipe box)
Source: delicious. February 2004
Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people
Categories: February
Ingredients
- 4 thick slices good quality bread, crusts removed, cut into 2cm cubes
- 60ml lemon juice
- 2 garlic cloves, crushed
- 2 tsp Dijon mustard
- 2 skinless, boneless chicken breasts
- 2 anchovies (optional)
- 1 tbsp white wine vinegar
- 125g low-fat natural yogurt
- 2 tbsp low-fat mayonnaise
- 1 tbsp grate Parmesan, plus extra, shaved, to garnish
- 4 little gem lettuce, washed
Directions
-
eheat the oven to 180˚C/fan 160˚C/gas 4. Put the bread cubes on a baking tray and bake for 10-15 minutes or until golden. Mix 2 tablespoons of lemon juice, half the garlic and half the mustard in a bowl. Put the chicken breasts on a large sheet of foil, spoon over the lemon mixture and season. Fold up the sides of the foil to make a parcel and put on a baking tray. Bake for 15 minutes or until the chicken is tender. Put aside to cool.
- For the dressing, put the remaining lemon juice, garlic and mustard in a food processor with the anchovies (if using), vinegar, yogurt, mayonnaise and grated Parmesan and blend until smooth. Season. Break the heads of lettuce into leaves, put in a large serving dish and drizzle with some dressing. Tear the chicken into pieces, add to the lettuce with the croutons and toss well. Drizzle with a little more dressing and scatter with Parmesan shavings.