People seem to love Caesar salad. Its creamy and tangy dressing is a perfect pairing with freshly cooked chicken breast and crispy romaine lettuce. However, it’s always so calorie dense! I took a look at the original recipe and thought about how to mimic those flavors without adding calories. I was pleasantly surprised by the result. In fact, when I demo’d this recipe at the store, one customer called it the “best ever”. I’ll take it!
Lemon Pepper Chicken Caesar Salad with Homemade Croutons
3 cups baguette bread, cubed
1 teaspoon garlic powder (optional)
2 tablespoons olive oil
1/2 cup nonfat plain Greek yogurt
1 cup shredded parmesan cheese
1 garlic clove, minced
1 teaspoon anchovy paste (or 2 anchovy fillets)
1 lemon, juiced
1 teaspoon dijon mustard
1 pound boneless, skinless chicken breast
Salt and pepper, to taste
2 teaspoons lemon pepper seasoning
2 romaine hearts, chopped
1. Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray. Lay the bread cubes on the sheet in a single layer and spray with more cooking spray. Season with salt and pepper (and garlic powder, if desired). Bake until crisp, 15-20 minutes. Turn oven to broil.
2. Meanwhile, make the dressing: Puree the olive oil, yogurt, 2 tablespoons parmesan cheese, garlic, anchovy paste (or fillets), lemon juice, mustard and 2 tablespoons water in a food processor or blender. Season with salt and pepper.
3. Pound the chicken between 2 pieces of plastic wrap with a meat mallet or heavy skillet until 1/2 inch thick. Spray another baking sheet with cooking spray. Lay chicken breasts on the sheet and season with salt, pepper and lemon pepper seasoning. Top with 2 tablespoons of the dressing and a sprinkle of parmesan cheese.
Broil until golden and cooked through, about 5 minutes.
4. Toss the lettuce, croutons and dressing and the remaining parmesan cheese in a bowl. Cube or slice the chicken. Toss into the salad and stir to combine. Season with more pepper and serve.