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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