Low-fat chicken caesar salad
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 4 skinless chicken breasts
- 2 tsp olive oil
- juice 1 lemon
- 1 large Romaine or Cos lettucechopped into large pieces
- 1 punnet salad cress
- 4 hard-boiled eggspeeled and quartered
- 25g parmesanfinely grated
- 50g anchovyfillets, half chopped, half left whole
- 170g pot fat-free Greek yogurt
Nutrition: per serving
- kcal321low
- fat12glow
- saturates4g
- carbs4g
- sugars3g
- fibre3g
- protein48g
- salt1.8g
Method
step 1
Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
step 2
Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
