Light Chicken Caesar Salad

12 ingredients
4 steps

Ingredients

  • 4 cups crusty bread cubed day-old
  • 2 tablespoons EVOO
  • 1/2 cup nonfat plain greek yogurt
  • 1 cup shredded Parmesan about 2 oz
  • 1 clove garlic
  • 2 anchovy filets
  • 1 lemon
  • 1 teaspoon dijon mustard
  • 1 pound skinless boneless chicken breasts
  • kosher salt
  • 2 romaine lettuce hearts chopped
  • freshly ground pepper

Directions

  1. 1
    Make croutons: preheat oven to 350F. Toss the bread cubes in a large bowl with 1 tbsp olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes.
  2. 2
    Meanwhile, make the dressing: puree yogurt, 2 tbsp parmesan, garlic, anchovies, lemon juice, mustard and 2 tbsp water in a mini food processor or blender.
  3. 3
    Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tbsp olive oil; add the chicken and season with salt. Brush evenly with 1 tbsp of the dressing and sprinkle with 2 tbsp parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board.
  4. 4
    Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice chicken. Divide the salad among bowls, top with chicken and season with pepper.

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