Low-fat chicken Caesar salad

SHAPE
2 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

4.00 bread — sliced brown
65.00 ml lemon juice — fresh
2.00 garlic — cloves, crushed
10.00 ml Dijon mustard
500.00 g chicken breast fillets — skinless
6.00 parma ham — or beef, sliced
6.00 anchovy fillets
7.00 ml vinegar — white balsamic
275.00 ml yoghurt — fat-free
7.00 ml mayonnaise — low-fat
15.00 ml parmesan cheese — grated
1.00 garlic — cloves, crushed
0.00 lettuce — cos or baby gem, diced
0.00 salt and freshly ground black pepper
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Method:

Preheat oven to 180 &degC, 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.
DRESSING
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



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