Skinny chicken Caesar salad

  • Yield : 2 plates
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

Skinny chicken Caesar salad
This is a  skinny version of your classic Caesar salad. The skinny chicken Caesar salad is simple to make and a healthy alternative to its heavier cousin made with cream and mayonnaise.


Step 1

Put the chicken breast pieces in a large bowl with the olive oil and 1 teaspoon of lemon juice and season with salt and pepper. Heat a griddle and put the chicken slices on it and cook for 2-3 minutes on each side until golden, cooked through and crispy on the edges turning once during cooking. Transfer to a plate or board, rest for a minute and slice.

Step 2

Make the dressing by whisking the yogurt, Parmesan cheese, 1 teaspoon of lemon juice salt and pepper. Add a tea spoon of extra virgin olive oil and mix.

Step 3

Shred the lettuce with your hand. Add 4-5 teaspoons of the dressing and mix with your hands to let it coat the lettuce on all sides. Stack on to a plate. Place the chicken pieces around the salad and grate some Parmesan cheese over it. Serve immediately.

My Notes
1. I have tried this with Basa fish fillets cooked exactly the same way as the chicken. tastes equally good.
2. You can dress the salad with a couple of boiled eggs cut into quarters as is the case in a classic Caesar salad.
3. The chicken breast, halved length wise is a very useful cut as it cooks quickly and plates easily in the stack.

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