This is a low calories version of the classic Caesar Salad where mayo is replaced with yoghurt. Tossing the lettuce leaves in a bowl with the dressing before plating the salad makes all the difference.
Caesar Salad with Yoghurt Dressing
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Remove the edges of the bread slices
cut in small cubes
Add granulated garlic, ½ tsp of salt and the oregano.
Pour some oil and
Toss them.
Bake until golden brown and crisp.
For the dressing, place in a glass bowl the yoghurt,
the anchovies paste,
mustard,
honey,
Worcestershire sauce,
the grated Parmigiano Reggiano cheese,
the remaining salt and pepper and,
whisk well.
Add the olive oil and mix well.
If too thick then add couple of tbsp of milk to thin it out.
Pour over the chicken fillets some olive oil
and season them with the salt and pepper.
After 25' in the oven slice them in 1cm thickness.
For each serving, take a large bowl and add 3 tbsp of the dressing.
Then add a handful of the lettuce leaves
and toss gently.
Remove from the bowl to an individual serving plate,
add on top one cut chicken fillet
and drizzle with some more of the dressing.
Finally, toss on top the croutons
and the shaved Kefalotyri.
Give a final crack of black pepper.
Here you can find more of my Salad Recipes.
Caesar Salad with Yoghurt Dressing
Servings: 3 People
Ingredients
- 3 Chicken Fillets
- 2 head Lettuce , Romaine lettuce, crisp whole leaves
- 40ml EVOO , Extra Virgin Olive Oil, plus more for the croutons and the chicken
- 50g Parmigiano Reggiano Cheese , grated
- 50g Kefalotyri Cheese , Charalambides Christis, shaved
- 120g Straggato Yoghurt Authentic , Charalambides Christis
- 1 tbsp Dijon Mustard
- 2 tsp Anchovy Paste
- 1 tbsp Honey
- 15ml Worcestershire sauce
- ¼ tsp Granulated Garlic
- ½ tsp Dry Oregano
- 3 in slices White Bread , preferably a day-old, edges removed and cut2cm cubes.
- 1½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Wash the lettuce thoroughly and refrigerate until crisp, at least 1 hour or more.
- In the meantime, set the oven to 190°C, air circulation, and rack set to the middle position.
- Start with the croutons by adding them in a large bowl along with the granulated garlic, ½ tsp of salt and the oregano. Toss them with 2 tbsp of olive oil and place them in an oven-proof dish to be baked until golden brown and crisp, about 15’, tossing them halfway. Remove from the oven and keep aside.
- Place the chicken fillets in the same tin dish that the croutons were made and pour over them 2 tbsp of olive oil and season them with the salt and pepper. Place in the oven and cook for about 25’ until golden. Take out of the oven, allow to cool and slice them in 1cm thickness. Keep aside covered.
- For the dressing, we place in a glass bowl the yoghurt, the anchovies paste, mustard, honey, Worcestershire sauce, the grated Parmigiano Reggiano cheese, the remaining salt and pepper and whisk well. Add the olive oil and mix well. If too thick then add couple of tbsp of milk to thin it out.
- For each serving, take a large bowl and add 3 tbsp of the dressing. Then add into the bowl a handful of the lettuce leaves and toss gently. Remove from the bowl to an individual serving plate, add on top one cut chicken fillet and drizzle with some more of the dressing. Finally, toss on top the croutons and the shaved Kefalotyri. Give a final crack of black pepper and enjoy.
