Chicken Caesar Salad

In this recipe we substitute the classic chicken breading for a much healthier marinade. We also use a yogurt based dressing which not only tastes great and has a thick creamy texture, but is also lighter then the traditional cream or egg based dressings. Walnuts add a nice “crouton-ish” crunch and bring some healthy fats too. All in all, this healthier salad can proudly stand next to the heavier classics.

This is also a fairly quick salad to throw together. Marinating time aside, you only need about 10 minutes. Its hearty enough for dinner, yet light enough for lunch. You could even prepare it the night before at take it to work.

Chicken Caesar Salad

Serves 2

Calories: 375 per serving

Ingredients:

Marinated Chicken

2 small boneless skinless chicken breasts, pounded to about 1 inch thickness

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp balsamic vinegar

1 clove garlic, minced

½ tsp Italian herbs

salt and pepper to taste

Dressing

1 tbsp lemon juice

2 tbsp olive oil

1-2 tbsp low-fat Greek yogurt

½ tsp Worcestershire sauce

1 clove garlic, minced

salt and pepper to taste

Salad

4 cups romaine lettuce or preferred salad greens

2 tbsp grated or thinly sliced Parmesan cheese

2 tbsp chopped walnuts

1-2 tbsp lemon zest

2 slices pancetta, prosciutto or bacon, diced.

Directions:

1. In a re-sealable plastic bag combine the chicken and all of the marinade ingredients. Marinate in the refrigerator for about 20 minutes.
2. In a large bowl combine all of the dressing ingredients. Whisk for about 15 seconds or until well combined. Place in the refrigerator until needed. You may need to whisk the dressing before using as it may separate slightly as it rests.
3. Pre-heat a grill pan to medium high heat. Add the chicken breasts and sear for about 3-4 minutes per side or until done. Remove the chicken from the pan and cover with aluminum foil.
4. Add the pancetta, prosciutto or bacon to the hot pan and cook for about 5 minutes or until golden and crispy. Remove from the pan and drain on paper towels.
5. In a large salad bowl combine the lettuce, walnuts and dressing. Toss to coat and set aside.
6. To serve, slice the chicken into 1/4” strips and divide among 2 plates. Top with salad, walnuts, pancetta, Parmesan cheese and lemon zest.