The easiest, tastiest and healthiest Caesar salad you have ever tasted! A healthy choice that will satisfy you!
Execution time: 40 minutes
Baking time: 20 minutes
Servings: 2 – 4
Components
For the chicken
- 2 chicken breast fillets
- 2 and others olive oil
- Thyme
- Oregano
- Salt
- Pepper
For the dressing
- 200 gr. low fat yogurt
- 6 anchovies, filleted and drained
- 1 wp mustard
- 1 tbsp. gouster sauce
- Juice of 1 lemon
- 2 sk. garlic, finely chopped
- 1 and others olive oil
- 50 gr. grated Parmesan
For the croutons
- 4-5 slices of bread with yeast, cut into small cubes
- 4 and others olive oil
- 2 sk. garlic, finely chopped
- Salt
- Pepper
- Thyme
For serving
- 1 iceberg
- 1 lettuce
- A few parmesan peels
Execution method
For the chicken
- Preheat the oven to 180 ° C in air.
- Add olive oil, salt, pepper, oregano, and thyme to our fillets and spread them well with our hands so that the olive oil goes everywhere.
- Put a non-stick pan on high heat to burn well.
- Put the chicken fillets in the hot pan and add color to our fillets.
- When the chicken gets the color on both sides, transfer it to a small pan.
- Bake for 15 minutes.
For the croutons
- Preheat the oven to 180 degrees.
- In a bowl, mix the olive oil with the garlic well.
- Add the bread cubes to the garlic oil, add thyme, salt and pepper and mix.
- Saute the croutons in a non-stick pan for 2-3 minutes, until golden. Then, in a pan with oil paste, bake for about 15 minutes, until crispy.
For the dressing
- In the mixer with the knives, add all the ingredients for the dressing except the yogurt and the parmesan and beat them until it becomes a smooth, thick sauce.
- Then, pour it into a bowl and mix in the yogurt and parmesan. Set aside.
For serving
- Peel the lettuce and iceberg, cut them into chunks and put them in a large bowl.
- Then, pour over them with 4 tbsp. dressing and stir until well covered by the dressing.
- Add the croutons, the sliced chicken, extra parmesan and dressing.
Try this low-fat caesar salad and you'll wonder why you usually opt for the classic high-in-fat version. It is a must for hot summer days, lunches and quick dinners.
Preparation time: 40 minutes
Cook time: 20 minutes
Servings: 2 – 4
Ingredients
For the chicken
- 2 chicken fillets
- 2 tbsp olive oil
- 1 tbsp butter
- Thyme
- oregano
- Salt
- Pepper
For the dressing
- 200 g low-fat yogurt, strained
- 6 anchovies fillets, drained
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- Juice from 1 lemon
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 50 g parmesan cheese, grated
For the croutons
- 4-5 slices of whole wheat sourdough bread, cut into small cubes
- 4 tbsp olive oil
- 2 garlic cloves, minced
- Salt
- Pepper
- Thyme
to serve
- 1 iceberg
- 1 lettuce
- Extra parmesan cheese, flakes
Method
For the chicken
- Preheat oven to 180 ° C Fan.
- In a bowl, add the chicken, olive oil, salt, pepper. oregano and thyme. Toss to coat.
- Place a pan over high heat and let it get very hot.
- Transfer chicken to hot pan and sauté until golden on all sides.
- Prepare a small baking pan that is just large enough to fit the chicken.
- When the chicken has turned golden, add 1 tbs of butter and let it melt.
- Pour the hot butter over it and bake for 15 minutes.
For the croutons
- Preheat oven to 180 ° C Fan.
- In a bowl, add the olive oil and garlic and mix well.
- To the bowl, add the cubes of bread, thyme, salt, and pepper and rub the oil into the bread.
- Place a pan over heat and cook the bread cubes on both sides for about 2-3 minutes until golden.
- Then, transfer the bread cubes in a baking pan and bake for 15 minutes, turning the croutons a few times during cooking so they brown evenly.
For the dressing
- In a food processor, beat all the ingredients for the dressing except yogurt and parmesan cheese, until the garlic has completely broken down.
- Transfer to a large bowl and add yoghurt and parmesan cheese.
- Stir and set aside.
to serve
- Tear lettuce and iceberg into large pieces and put in a large bowl.
- Add about 4 tbs of dressing and toss.
- Cut the chicken into pieces and add them to the salad.
- Scatter the croutons, then drizzle with the remaining dressing.
- Sprinkle the parmesan on top and serve straight away.