Tuesday, 25 August 2015

Skinny Chicken Caesar Salad

Replacing the traditional mayonnaise based dressing with low fat Greek yoghurt, lowers the calories in this delicious salad, without losing any of the flavour and the creaminess. A little cutting down is required after being on holiday for the past few weeks. We have eaten like kings the last few days at a friends house, homemade cheesecake, banoffee pie, summer pudding and lemon meringue pie to name a few of the treats. Also the most delicious Mary Berry leek and bacon quiche, which I will make soon and post the recipe for, it was the best quiche I have ever eaten. Thank you Karen and Elizabeth for all your wonderful hospitality. 

Serves 4

4 skinless chicken breasts
2 tsp olive oil
juice 1 lemon
1 large Romaine or Cos lettuce, chopped into large pieces
1 punnet salad cress (Optional)
4 hard-boiled eggs, peeled and quartered
25g Parmesan, finely grated
50g anchovies fillets, half chopped, half left whole
170g pot fat-free Greek yogurt

Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.

Note: I cooked the chicken in the oven in a roasting dish as my grill isn't very effective, so either method is fine. 

I made this tonight and instead of using eggs I just fried some ciabatta until golden and crisp. I added tomatoes and cucumber and for the dressing just added parmesan and lemon juice to the yoghurt. The chicken breasts were pre cooked and it took such a short time to prepare and was just the tastiest salad I've had in a while . 

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