Light Chicken Caesar Salad (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 cups cubed day-old crusty bread (preferably whole wheat) |
2 tablespoons extra-virgin olive oil |
1/2 cup nonfat plain greek yogurt |
1 cup shredded parmesan cheese (about 2 ounces) |
1 small clove garlic |
2 anchovy fillets |
juice of 1 lemon |
1 teaspoon dijon mustard |
1 pound skinless, boneless chicken breasts |
kosher salt |
2 romaine lettuce hearts, chopped |
freshly ground pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Photograph by Christopher Testani
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