Chicken Caesar Salad
  • 3 anchovy filets
  • 2cloves garlic
  • 1/2cup nonfat plain yogurt
  • 1/3cup reduced fat mayonnaise
  • 3tablespoons fresh lemon juice
  • 2teaspoons Worcestershire sauce
  • 1teaspoon Dijon mustard
  • 1pound boneless, skinless chicken breasts
  • 2teaspoons extra-virgin olive oil
  • 12cup chopped romaine lettuceabout 1 medium bunch
  • 2cup garlic croutons
  • 1/4cup finely grated Parmesan cheese
  1. Process anchovies and garlic in a food processor until minced. Add yogurt, mayo, lemon juice, Worcestershire, and mustard. Process until smooth; salt and pepper to taste. (Makes 2/3 cup.)
  2. Place each chicken breast between two waxed paper sheets. Gently pound with a mallet until evenly 1/2-inch thick. Brush both sides with oil and season with salt and pepper.
  3. In a large skillet over medium-high heat, sauté chicken 3 minutes per side, or until just cooked through.
  4. Place chopped romaine in a large salad bowl. Add three-fourths of dressing, croutons, and half of cheese; toss to mix. Divide salad among six plates. Cut chicken into thin slices. Divide among salads and top with any cooking juices. Sprinkle with remaining Parmesan cheese and serve with additional dressing on the side.
Recipe Notes
Nutrition Facts
Chicken Caesar Salad
Amount Per Serving
Calories 262 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 74mg 25%
Sodium 515mg 21%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 262 cal, 12g fat (5g mono, 4g poly, 3g sat), 74mg chol, 21g protein, 15g carb, 3g fiber, 515mg sodium