I often find caesar salad dressings too rich. This extremely low-fat version is so much lighter, but it's still packed full of flavour. It would be just as delicious with griddled king prawns.
Serves 2
Ready in 30 minutes
Per serving:
372 calories (with anchovies)
1. Heat a griddle until smoking. Spritz the chicken breasts with a little oil and season with salt and pepper.
2. Place onto the griddle and turn down the heat. Cook for five minutes, turn over and repeat for five more minutes, or until cooked through.
3. Remove from the heat and leave to rest for five minutes, then cut into 7mm slices widthways.
4. Preheat a conventional oven to 200ºC or a fan-assisted one to 180ºC.
5.To make the melba toasts, toast the soy and linseed bread until golden. Cut off the crusts and slice through the bread horizontally so that you are left with two sides of bread, each with one toasted side and one soft side.
6. Place on a baking tray, soft-side-up, and bake for five minutes or until the bread has curled up and dried.
7. Place the garlic, anchovy and some salt and pepper in a pestle and mortar and pound until broken into a smooth paste.
8. Tablespoon by tablespoon, add the yoghurt and lemon juice until combined. Stir in the parmesan and season again to taste.
9. Drop the lettuce leaves into a bowl and mix together with the dressing. Place on a plate and top with the chicken breast and fresh anchovies. Lay the melba toasts by the side.
Become a member of the Cook Yourself Thin Weight Loss Club.
Start today and get all the tools you need to Cook Yourself Thin.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
The awesome foursome show how eating healthily doesn't have to mean differently.
Become a member of the online weight loss club and Cook Yourself Thin
Keep your fat intake down with all these low fat recipes from 4Food
.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments