*The Ultimate Chicken Caesar Salad*
Serves 2 generously (4 as a side) This is a fabulous deliciously light supper for the summer, when the temps are hot and you don't want to heat up the kitchen. It's a great way to use up leftover chicken. I make my own low fat dressing from scratch, and use artificial bacon bits made from soya instead of the real bacon just to make it that little bit healthier for myself, But by all means use full fat whatever if you don't have a problem. I also make my own baked garlic croutons. Easy peasy. 6 cups washed, dried and chopped romaine lettuce (about 2 hearts of romaine lettuce) 3 slices of cooked streaky bacon, crumbled (or 2 TBS bacon bits) 3 boiled eggs sliced into wedges 2 grilled chicken breast fillets, season and chop 1 cup cherry tomatoes, halved (1 small punnet) 1 cup seasoned garlic croutons (1 slice of whole wheat bread, cut into cubes, spray with some low fat cooking spray, sprinkle with seasoning and garlic powder, just a pinch, bake in hot oven until crisp) 1 TBS grated parmesan cheese 2 TBS Parmesan cheese shavings For the dressing: 2 TBS fresh lemon juice 1 small clove garlic, peeled and minced 1 tsp Worcestershire sauce 1 1/2 tsp anchovy paste 1 1/2 tsp Dijon mustard 245g low fat Greek Yogurt (1 cup) 90g finely grated Parmesan cheese (1/2 cup) salt to taste and freshly ground black pepper First make the dressing. Whisk all of the ingredients together and then cover and chill in the refrigerator until you need it. This can be done well ahead. You may not need it all, but it keeps well in the refrigerator for up to 3 days. Divide the salad greens between two large chilled dinner plates, or four small salad plates. Add the slices of egg and tomato to each. Pile an equal portion of chicken in the centre of each. Sprinkle on the bacon and croutons and cheese, again dividing it equally. Pass the dressing at the table, so that each person can use as much or as little as they want. Delicious! |
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