Chicken Caesar Salad
2
Points®
Total time: 1 hr 25 min • Prep: 1 hr 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Recipe Renovations are where we take a typically high-Point dish, and transform it into a low-fat treat. Enjoy!
Ingredients
Lemon
1 medium, finely grated rind and juice of 1 lemon
Garlic
1 clove(s), large, crushed
Olive oil
1 tbsp(s)
Italian seasoning
1 tsp(s)
Table salt
1 tsp(s), and freshly ground black pepper
Uncooked boneless skinless chicken breast
150 gm, quatre poitrine de poulet
Plain lowfat yogurt
6 tbsp(s)
Mustard
1 tsp(s), wholegrain
Lettuce
1 head(s), medium, Romaine, washed
Grated Parmesan cheese
2 tbsp(s)
Anchovies canned in oil drained
½ item(s)
Plain croutons
4 tbsp(s), reduced fat
Instructions
1
Mix lemon rind and juice, garlic, olive oil, dried herbs and seasoning in a shallow, non-metallic dish.
2
Beat chicken breasts with a meat mallet or rolling pin to flatten them slightly. Add to marinade, turn to coat, then cover and chill for at least 1 hour.
3
Mash anchovies to a paste with a fork. Stir in yogurt and mustard.
4
Tear lettuce leaves roughly into a salad bowl. Add dressing and toss. Arrange on four plates.
5
Heat chargrill pan or grill. Cook chicken for 4 - 5 minutes on each side, until tender. Pierce with a knife to check - there should be no trace of pink juices. Cool for 2 - 3 minutes, then tear into pieces and add to salads.
6
Serve, sprinkled with parmesan cheese and croutons.
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