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
-
1Make 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.
-
2Meanwhile, make the dressing: puree yogurt, 2 tbsp parmesan, garlic, anchovies, lemon juice, mustard and 2 tbsp water in a mini food processor or blender.
-
3Pound 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.
-
4Toss 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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