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Light Chicken Caesar Salad Recipe

   
 

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     Light Chicken Caesar Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   25 min

Ingredients
4 cups cubed day old crusty bread (whole wheat)
2 tablespoons evoo
1/2 cup nonfat plain greek yogurt
1 cup shredded parmesan cheese
1 small garlic clove
Juice of 1 lemon
1 teaspoon dijon mustard
1 lb skinless, boneless chicken breasts
Kosher salt and pepper
 
2 romaine lettuce hearts, chopped

Instructions
Make the croutons- Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing- Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender.
Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
Serving Suggestions
1 serving= 360 calories


Originally Submitted
2/1/2015





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