Bottled salad dressings are full of sugar, preservatives and fat. They also don't usually taste very good. I was trying to find a way to make something very light that still tastes flavorful and I stumbled upon several recipes on Cooking Light. This Creamy Caesar Dressing and Herb Croutons were just the thing to spice up boring romaine lettuce and chicken. While I try to eat as healthily as I can sometimes price and convenience override some of my choices. I always knew that the half a chicken breast that come in the family packs are way too large to be one serving. Instead of freezing 2 breast halves, I have been trimming, cutting and pounding my boneless skinless chicken breasts into paillards. Then I label each pack with the number of ounces of chicken so I know exactly how many WW points we are eating.
Chicken Caesar Salad (with recipes adapted from Cooking Light: croutons and dressing)
2 4 oz. boneless skinless chicken breasts
1 tbsp Cajun seasoning
4 cups romaine lettuce torn or cut into pieces
1 tbsp finely grated fresh Parmesan cheese
1 cup Italian bread, cubed
olive oil cooking spray
Italian seasoning, to taste
salt and pepper
1/3 cup plain fat-free Greek yogurt (can also use regular variety)
2 tbsp fresh lemon juice
1 tbsp olive oil
2 tsp red wine vinegar
2 tsp Worcestershire sauce
1 tsp anchovy paste
1 tsp Dijon mustard
1/2 tsp freshly ground pepper
2 small garlic cloves, minced
- Preheat oven to 400 degrees F. Spay bread cubes with cooking spray and toss with seasoning. Toast in oven 10 minutes or until golden brown. Set croutons aside for salad.
- While the croutons bake combine ingredients for salad dressing and whisk well. This make 1/4 cup of dressing and you only need 1-2 tbsp per person. You can refrigerate what you don't use for 4 days or so.
- Rub chicken on both sides with Cajun seasoning. Broil under high heat approx. 4 min each side or until done (depends on thickness of chicken). Cut into pieces for salad.
- Combine lettuce and dressing, add chicken and croutons. Top with a sprinkle of cheese.