Name: Low-fat chicken Caesar salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1/2-inch-thick strips; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 slice French bread baguette, cut into 1-inch cubes; 1/4 tsp garlic powder; 5 oz romaine lettuce, chopped; 2 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice; 1/2 tsp Dijon mustard; 1 1/2 tbsp grated Parmesan cheese; 1 clove garlic, finely grated; 1/4 tsp Worcestershire sauce; 2 tsp water

Nutrition

Per serving

438 calories

Protein: 58g; 52% of calories
Carbs: 24g; 22% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a skillet over medium-high heat. Season the chicken strips with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook the strips for 3 minutes, flip, and cook for 3 minutes more until opaque in the center. Remove from the skillet to rest. Done when opaque in the center, 165°F.
Wipe out the skillet. In a bowl, toss the bread cubes with the remaining oil, garlic powder, and a pinch of salt and pepper. Add to the skillet over medium heat and toast, stirring often, for 4 to 5 minutes until golden and crisp.
In a small bowl, whisk the Greek yogurt, lemon juice, Dijon, grated garlic, Worcestershire sauce, and half the Parmesan. Whisk in the water and a pinch of pepper until the dressing pours easily off the whisk.
In a large bowl, toss the romaine with the prepared dressing. Arrange the warm chicken strips and croutons over the greens and finish with the remaining Parmesan cheese.

Nutrition

Ingredients

Instructions

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