Name: Low-fat light chicken Caesar salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1/2-inch-thick strips; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 slice French bread baguette, cut into 1-inch cubes; 1/4 tsp garlic powder; 7 oz romaine lettuce, chopped; 3 tbsp plain nonfat Greek yogurt; 2 tsp lemon juice; 1/2 tsp Dijon mustard; 2 tbsp grated Parmesan cheese; 1 clove garlic, finely grated; 1/4 tsp Worcestershire sauce; 1 tbsp water

Nutrition

Per serving

424 calories

Protein: 52g; 48% of calories
Carbs: 28g; 26% of calories
Fat: 12g; 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 half the salt and half the black pepper. Cook the strips for 3 minutes, flip, and cook for 3 minutes more until opaque in the center. Done when opaque in the center, 165°F.
Wipe out the skillet and return to medium heat. In a bowl, toss the bread cubes with the remaining oil, garlic powder, and a pinch of salt and pepper. Add to the skillet and toast, stirring often, for 4 to 5 minutes until golden and crisp. Remove from the pan.
In a small bowl, whisk the Greek yogurt, lemon juice, Dijon, grated garlic, Worcestershire sauce, and half the Parmesan. Whisk in the water and the remaining salt and pepper until the dressing is smooth and pourable.
In a large bowl, toss the romaine with the prepared dressing until every leaf is lightly coated. Top with the warm chicken strips and croutons, then finish with the remaining Parmesan cheese.

Nutrition

Ingredients

Instructions

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