Light chicken Caesar salad
The classic Caesar salad reworked into a lighter version with a Greek yogurt dressing. Crunchy and filling.
Ingredients
For 1 serving
Instructions
- 1
Season the chicken with salt, pepper and a drizzle of olive oil.
- 2
Pan-grill the chicken for 5–6 minutes per side. Let it rest for 3 minutes, then slice.
- 3
Make the dressing: mix the Greek yogurt, mustard, pressed garlic, lemon juice, salt and pepper.
- 4
Wash and chop the romaine lettuce into pieces.
- 5
In a large bowl, toss the salad with the dressing.
- 6
Top with the sliced chicken, croutons and grated parmesan.
- 7
Serve immediately to keep everything crisp.
Tips
- The dressing keeps for 3 days in the fridge, make a big batch ahead.
- Add a hard-boiled egg for an extra protein boost.
- Use homemade croutons (wholegrain bread toasted in the oven) to keep the calories down.
Variations
- Shrimp version: swap the chicken for 200g of peeled shrimp.
- Vegetarian version: use roasted chickpeas instead of chicken.
The classic Caesar dressing is a calorie bomb built on mayo. This Greek yogurt version keeps the creamy taste with three times less fat. Perfect for a cutting phase or a calorie deficit.
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