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Low-fat chicken Caesar salad
Low-fat chicken Caesar salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in this irresistible low-fat caesar salad and say goodbye to the traditional high-fat version for good!
Ingredients:
  • 2 anchovies (optional)
  • 125g yoghurt
  • 4 thick slices good-quality bread, crusts removed, cut into 2cm cubes
  • 60ml lemon juice
  • 11.80 gm Dijon mustard
  • 2 skinless Free Range Chicken Breasts
  • 4 slices prosciutto, trimmed of fat
  • 39.60 gm low-fat mayonnaise
  • 20.00 ml grated parmesan, plus extra, shaved, to garnish
  • 2 baby cos lettuce, washed, dried
Instructions:
  • Heat up your oven to 180°C.
  • Spread out the bread cubes on a baking tray and bake until they turn a beautiful golden brown, around 10 minutes.
  • In a bowl, mix 2 tablespoons of lemon juice with half the garlic and half the mustard. Place each chicken breast on a 30cm piece of foil, spoon over the lemon mixture, season with salt and pepper. Fold the sides of the foil to make a parcel and place on a baking tray. Bake in the oven for 15 minutes or until chicken is cooked through. Let it cool before serving.
  • Lay the prosciutto on a baking tray and bake until crispy, usually about 5 minutes. Take it out, drain on paper towels, let it cool, and then break into shards.
  • In a food processor, combine the remaining lemon juice, garlic, mustard, anchovies, vinegar, yogurt, mayonnaise, and grated parmesan. Process until smooth, then season with salt and pepper to taste.
  • In a large bowl, gently tear the lettuce leaves. Drizzle with dressing. Tear the chicken, add to the bowl with prosciutto and croutons, then toss everything together. Divide into 4 individual bowls or serve in one large bowl. Drizzle with more dressing and sprinkle with extra parmesan for garnish.

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