Recipes
Grilled Chicken Caesar Salad
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
I love the tart and tangy flavors of the traditional Caesar Salad. My version still has all the flavor minus the fat you’ll find in most restaurant or store-bought Caesars! Leftovers make a perfect quick and healthy office lunch.
Serves 4
Ingredients
4 skinless, boneless chicken cutlets (about 4 ounces each)
1/4 teaspoon Hungarian paprika
1/4 teaspoon sweet chili powder
1 tablespoon olive oil
2 heads romaine lettuce, chopped
1 cucumber, peeled, thinly slices
Dressing
4 cloves garlic, peeled, quartered
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons reduced-fat mayonnaise
2 tablespoons non-fat, plain yogurt
2 tablespoon reduced-fat Parmesan
1/4 cup olive oil
1 teaspoon salt, divided
1/4 cracked black pepper
1 tablespoon Lemon juice
2 anchovy filets, rinsed and minced (optional)
Directions
Prepare the chicken. Heat a grill or grill pan over high. Sprinkle the chicken with half the salt, paprika, and chili powder. Rub with olive oil and grill 3-4 minutes per side until the chicken is no longer pink in the center and cooked throughout. Set aside.
Prepare the dressing. In a blender or mini-chopper, chop garlic, mustard, vinegar and remaining salt. Add mayonnaise, yogurt, and Parmesan. Blend together to form a thick base. Blend in the olive oil. If desired, add anchovy to dressing to create a deeper, savory taste.
Slice the chicken. In a large bowl toss chicken and dressing with the romaine and cucumber. Serve immediately.
Make It A Meal
Serve with Sweet Potato Mash or Shallots Green Beans.
Wine Pairing
Sauvignon Blanc, Rose
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