Chicken Caesar Salad with Whole Wheat Croutons

Entrees, Salads.
This lighter version of Caesar Salad (345 calories per serving!) uses low-fat yogurt and skips the raw egg yolks. If you don’t have anchovy fillets, substitute 1 tsp (5 ml) anchovy paste instead.

Chicken Caesar Salad with Whole Wheat Croutons


Quantity Ingredients
4 cups / 1 litre cubed (1-inch/2.5 cm) whole grain bread, about 4 thick slices
2 tbsp / 25 ml extra virgin olive oil
1 tsp / 5 ml dried herbs, such as basil, oregano or rosemary
8 cups / 2 litres torn romaine lettuce
16 oz / 454 g grilled, sliced skinless chicken breast
1/2 cup / 125 ml low fat plain yogurt
2 tbsp / 25 ml freshly squeezed lemon juice
1 tbsp / 15 ml extra virgin olive oil
1 tsp / 5 ml Worcestershire sauce
2 anchovey fillets, canned in oil, finely chopped
1/2 tsp / 2 ml grainy Dijon mustard
2 cloves garlic, crushed
few drops Tabasco sauce, or to taset


Preheat oven to 300°F (150°C).

In a large bowl, toss cubed bread with olive oil, dried herbs and salt until bread is evenly coated.

Arrange bread in a single layer on a large baking sheet.  Bake for 10 to 20 minutes; 10 minutes will give crispy croutons with a soft centre, 20 minutes will give very crunchy croutons. Set aside to cool.

In a small bowl, whisk together yogurt, lemon juice, olive oil, Worcestershire sauce, anchovy fillets, mustard, garlic and Tabasco.

In a large bowl, combine lettuce with sliced chicken breast and croutons.  Drizzle with dressing and toss to coat.  Sprinkle with Parmesan cheese.  Serve immediately.

Serves 4.

Nutrition Facts

Serving Size Per 3 cups salad and 2 tbsp (30 ml) dressing
Calories 345
Cholesterol 78
Carbohydrates 20
Fiber 4
Protein 35
Fat 14
Saturated Fat 3
Trans Fat 0
Sodium 362

Source: Leslie Beck's Healthy Kitchen