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.