Skinny Chicken Caesar Salad Recipes
SKINNY CHICKEN CAESAR SALAD
Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt - low in fat and calories, but still deliciously creamy
Provided by Miriam Nice
Categories Lunch, Supper
Time 42m
Number Of Ingredients 9
Steps:
- Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
- Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
SKINNY CHICKEN CAESAR SALAD
You will need: an oven proof chargrill pan, some oven gloves, an oven tray, a microplane or fine grater, a kitchen timer. Only 447 calories per serving.
Provided by Harry Eastwood
Categories bake,chicken,dinner,Healthy,low-carb,Low-Fat,lunch,North American,salad
Time 50m
Yield 2 servings
Number Of Ingredients 14
Steps:
- To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a vinaigrette whisk. Taste and season before setting aside.
- Brush the chicken with a little olive oil.
- On a hot chargrill grill pan pan, seal the chicken breast for 5 minutes before flipping over and doing the same on the other side.
- Whilst the chicken is searing, prepare the melba toasts. Place the slices of baguette on an oven tray. Lightly rub a small garlic clove and brush on a little olive oil.
- Once you have strong chargrill grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
- Place the chicken breast, skin side up in the ingredients it asks for skinless chicken breast, in a heat-proof -dish and place on the same oven tray for 15 minutes until crisp and golden (for the melba toast), and cooked through in the case of the chicken. If there isn't enough room on the shelf for both of these at the same time, place the chicken on the top shelf and the toast underneath.
- Meanwhile, wash the lettuce and stand spin in a colander to dry.
- Carefully drop the egg in boiling water for 4 minutes exactly. Empty the boiling water out of the pan and replace it with cold water. Let the egg stand in the cold water whilst you finish the recipe.
- Put the washed and dried salad leaves into a big bowl with the dressing. Toss for a couple of minutes to make sure that all the leaves are coated. Add the shaved/ grated parmesan and cress or rocket. Toss once again.
- Remove the chicken from the oven and let it cool enough to handle before slicing on the diagonal.
- Plate up the salad, making sure that the chicken is evenly distributed.
- Tuck the crispy croutons on the side of the salad and add half a soft boiled egg. Finally crunch? over some black pepper and serve.
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- Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
- Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)!
- Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
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- For the dressing place, all the dressing ingredients into a bowl and whisk together until fully mixed through and season to taste. Place in the fridge until needed.
- Heat a large frying pan over a medium heat and add a drizzle of olive oil or a few sprays of Fry Light. Season the chicken and place in the pan and cook the chicken until it is cooked through. Add the bacon and cook until crispy. Once cooked slice the chicken and chop the bacon.
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