Chicken Caesar Salad
Chicken Caesar Salad is a healthy and satisfying meal that is perfect for lunch or dinner. This recipe uses Greek yogurt instead of mayonnaise for a healthier Caesar dressing that is lower in fat and calories. This salad is also gluten-free, making it suitable for people with gluten intolerance or celiac disease. The chicken breast adds protein, while the lettuce and cherry tomatoes provide vitamins and minerals. However, people with dairy or anchovy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
183 kcal
Protein
18 g
Carbs
8 g
Fat
9 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Romaine Lettuce
4 large leaf (80g)
Whole Grain Croutons
5 number (25g)
Cherry Tomatoes
0.5 cup, halved (100g)
Olive Oil
1 tsp (5g)
Dijon mustard
1 tsp (6g)
lemon juice
2 tbsp (30g)
Common salt
0.5 tsp (2.5g)
Greek Yogurt
1 small cup (100g)
parmesan cheese
2 tbsp, grated (30g)
Black Pepper
1 tsp (2g)
Plain Water
0.25 small cup (50g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
Rub the chicken breasts with olive oil and sprinkle salt and pepper on both sides.
Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken cool and then slice it into thin strips.
Wash and chop the romaine lettuce and place it in a large salad bowl.
Add the sliced chicken, cherry tomatoes, and whole-grain croutons to the bowl.
In a food processor, combine the Greek yogurt, Parmesan cheese, garlic, Dijon mustard, lemon juice, olive oil, salt, and pepper. Blend until smooth.
If the dressing is too thick, add water, one tablespoon at a time, until it reaches the desired consistency.
Pour the dressing over the salad and toss to coat.
Sprinkle grated Parmesan cheese over the top of the salad.
Serve the salad.