Light Caesar Salad with Chicken
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 368, total fat 15 G., saturated fats 4 G., proteins 37 G., carbohydrates 21 G., fiber 6 G., cholesterol 85 mg, sodium 534 mg, sugar 0 G.
Calories 368, total fat 15 G., saturated fats 4 G., proteins 37 G., carbohydrates 21 G., fiber 6 G., cholesterol 85 mg, sodium 534 mg, sugar 0 G.
The highlight of any Caesar salad is, without a doubt, its dressing, which adds a vibrant and unforgettable flavor to the juicy lettuce leaves. This recipe offers a lighter version, replacing the traditional olive oil and egg yolks with low-fat Greek yogurt. This reduces the calorie content while still delivering that signature Caesar flavor. Brush some of the dressing over the chicken breasts and bake, then toss the remaining dressing with the lettuce leaves, grated Parmesan, and crispy croutons, garnishing the finished salad with golden chicken slices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of skinless and boneless chicken breasts
- 4 cups day-old crusty bread, diced (preferably whole grain)
- 2 tbsp. l. olive oil
- 0.5 cups low-fat Greek yogurt
- 1 cup grated Parmesan (about 60 g)
- 1 small clove of garlic
- 2 anchovy fillets
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 romaine lettuce hearts, chopped
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Recipes with similar ingredients: chicken breasts, romaine lettuce, whole grain bread, toast, Parmesan cheese, Anchovies, Dijon mustard, lemon juice, yogurt
Cooking the dish according to the recipe:
- Prepare the croutons:
Preheat oven to 350°F (175°C). In a large bowl, toss the bread cubes with 1 tablespoon of olive oil. Place on a baking sheet and bake until crisp, stirring once halfway through, about 20 minutes. - Meanwhile, prepare the dressing.:
In a mini food processor or blender, combine yogurt, 2 tablespoons Parmesan, garlic, anchovies, lemon juice, mustard, and 2 tablespoons water. - Using a heavy skillet, pound the chicken between 2 pieces of plastic wrap until it reaches a thickness of 1 cm. Grease a rimmed baking sheet with the remaining 1 tablespoon of olive oil, add the chicken, and season with salt. Brush the chicken evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons of Parmesan.
- Grill without turning until golden brown and cooked through, about 5 minutes. Transfer the chicken to a cutting board. In a large bowl, combine the salad, croutons, and remaining dressing with 3/4 cup Parmesan cheese. Thinly slice the chicken. Divide the salad evenly among plates, top with the chicken, and sprinkle with black pepper.
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