Low-fat chicken Caesar salad

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 14
Servings 1


Serving Change
  • 4
    slices good-quality brown bread, crusts removed and cut into cubes
  • 65
    fresh lemon juice
  • 2
    garlic cloves, crushed
  • 10
    Dijon mustard
  • 500
    skinless chicken breasts
  • 6
    slices Parma ham or chopped beef, optional
  • 6
  • 7
    white balsamic vinegar
  • 275
    fat-free yoghurt
  • 7
    low-fat mayonnaise
  • 15
    freshly grated Parmesan
  • 1
    garlic clove, crushed
  • cos or baby gem lettuce, washed and dried
  • salt and milled pepper


Preheat oven to 180 °C, and bake bread cubes for about 10 minutes until golden.
Combine 30 ml of the lemon juice, garlic and 5 ml of the mustard in a bowl.
Place chicken breasts on a large square of foil (shiny side in) on a baking tray, fold up sides and spoon over lemon juice mixture.
Close foil to make a parcel and bake in oven for 20 to 25 minutes, until chicken is cooked through but still moist.
Place Parma ham or beef on a baking tray and grill to crisp, about a minute. Remove and leave to cool.
Whisk together the remaining lemon juice and mustard, add anchovies, vinegar, yoghurt, mayonnaise, Parmesan and garlic. Season well.
Tear chicken into pieces and toss into a bowl with croutons, Parma ham and lettuce.
Extra dressing can be stored in the fridge for up to a week.
Nutritional information Energy 1717 kJ Carbohydrate 21 g Protein 48 g Fat 12 g

Read more on: poultry  |  bake


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