Try this delicious low-fat Caesar salad and you’ll wonder why you usually opt for the classic high-in-fat version.
Ingredients (serves 4)
- 4 thick slices good-quality bread, crusts removed, cut into 2cm cubes
- 1/4 cup (60ml) lemon juice
- 2 garlic cloves, crushed
- 2 tsp Dijon mustard
- 2 skinless chicken breasts
- 4 slices prosciutto, trimmed of fat (Parma ham or bacon)
- 2 anchovies (optional)
- 1 tbs white wine vinegar
- ½ cup (125g) low-fat natural yogurt
- 2 tbs low-fat mayonnaise
- 1 tbs grated Parmesan, plus extra, shaved, to garnish
- Lettuce leaves, washed, dried
Preheat the oven to 180°C.
Place bread cubes on a baking tray and bake for 10 minutes or until golden.
Combine 2 tablespoons lemon juice, half the garlic and half the mustard in a bowl. Place each chicken breast on a 30cm piece of foil, spoon over some lemon mixture and season with salt and pepper. Fold in sides of foil to make a parcel and place on a baking tray. Bake in the oven for 15 minutes or until chicken is cooked through. Allow to cool.
Place the prosciutto (parma ham or beacon) on a baking tray and bake for 5 minutes or until crisp. Remove and drain on kitchen paper. Allow to cool, then break into shards.
To make dressing, place remaining lemon juice, garlic and mustard in a food processor with the anchovies, vinegar, yogurt, mayonnaise and grated Parmesan and process until smooth. Season with salt and pepper.
Place lettuce in a bowl, tearing larger leaves. Drizzle with some dressing. Tear chicken into pieces, add to bowl with prosciutto and croutons, then toss. Place in 4 individual bowls or 1 large bowl to serve. Drizzle with a little more dressing. Garnish with extra Parmesan.