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Photo of Chicken Caesar Salad by WW

Chicken Caesar Salad

2
Points® value
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.

Notes

The 'renovations' in this recipe include using low-fat yogourt as a substitute for oil in the salad dressing, and using croutons that are dried rather than fried. Not keen on anchovies? Feel free to omit them.

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