It’s one of those days that you must stick to your diet but, yet you crave for something fulfilling. My Light Caesar Salad
does almost without the high calories ingredients and instead used low fat Greek yogurt.
Quite nice alternative to the classic version!
Light Caesar Salad
Place the fillets in an oven-proof baking dish and grill them on each side for 3-4 minutes.
Place in a high-speed food processor with the metal blade on, the yogurt, anchovies, English mustard, garlic, wine vinegar, the Worcestershire sauce, the tabasco, lemon juice and the parmesan cheese and blend.
Take a large bowl and add the lettuce with ¾ of the sauce and toss.
Remove the dressed lettuce from the bowl and add in a serving plate.
Add the chicken strips, drizzle the remaining sauce and toss the shaved parmesan. Season with the red Aleppo pepper.
Light Caesar Salad
Servings: 4 People
Ingredients
- 120 ml Greek Yogurt , low fat
- 20 grs Parmesan cheese , grated
- 5 grs Parmesan cheese , shaved
- 3 Anchovies Fillets , finely chopped
- 1 teaspoon English mustard
- 1 tablespoon Lemon juice
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Tabasco
- 1 clove roasted Garlic , finely chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
- ½ teaspoon Aleppo Pepper
- 4 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 Chicken Fillets , about 700 grs and without the skin
- 2 Butter Lettuces , whole leaves
Instructions
- Set the oven to 250 degrees C, grill broiler, rack on the highest level.
- Cut the chicken breasts in a butterfly way so that you have 0.5 cm thickness fillets. Brush the fillets with 1 tablespoon of olive oil and season with the salt and pepper. Place the fillets in an oven-proof baking dish and grill them on each side for 3-4 minutes. Take out of the oven and slice the fillets into strips.
- In the meantime, place in a high-speed food processor with the metal blade on, the yogurt, anchovies, English mustard, garlic, wine vinegar, the Worcestershire sauce, the tabasco, lemon juice and the parmesan cheese and blend.
- Take a large bowl and add the lettuce with ¾ of the sauce and toss. Remove from the bowl and add in a serving plate, then on top add the chicken strips. Drizzle the remaining sauce and toss the shaved parmesan. Season with the red Aleppo pepper.
