Light Chicken Caesar Salad

By Pistol

Ingredients

• 4 cups cubed day-old crusty bread (preferably whole wheat)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup nonfat plain Greek yogurt
• 1 cup shredded parmesan cheese (about 2 ounces)
• 1 small clove garlic
• 2 anchovy fillets
• Juice of 1 lemon
• 1 teaspoon dijon mustard
• 1 pound skinless, boneless chicken breasts
• Kosher salt
• 2 romaine lettuce hearts, chopped
• Freshly ground pepper

Details

Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes.

Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender.

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 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board.

Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.

Per serving: Calories: 368; Total Fat: 15 grams; Saturated Fat: 4 grams; Protein: 37 grams; Total carbohydrates: 21 grams; Sugar: grams; Fiber: 6 grams; Cholesterol: 85 milligrams; Sodium: 534 milligrams

Photograph by Christopher Testani