Chicken Caesar Salad Recipe | Food

Date Published:: 01/11/2007

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

Ingredients

The salad

2 boneless free-range chicken breasts, take the skin off for extra skinniness
Olive oil spray
Salt and freshly ground black pepper
2 slices of soya and linseed bread
3 little gem lettuces
6 fresh anchovy fillets (optional)

The dressing

1 small clove of garlic, peeled and grated
2 anchovy fillets in olive oil from a jar
Salt and ground white pepper
3 tablespoons 0% fat Greek yoghurt
A squeeze of lemon juice
20g freshly grated parmesan (with a microplane)

Nutritional Information

Per serving:
372 calories (with anchovies)

Method: How to cook healthy chicken caesar salad

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.