The key to making caesar salad healthy is twofold—reduce the amount of high-fat dressing and add nutrition. This dressing is lighter than the traditional one and by adding chicken you’ve got a protein, which will help make this a more filling and nutritious salad.
1. Preheat the oven to 400°F. Line a baking sheet with foil.
2. Lightly coat a grill or nonstick grill pan with cooking spray and heat to medium-high. Cook the chicken for 6 minutes per side or until cooked through and no longer pink in the center. Slice thinly.
3. To make the croutons, place the bread cubes on a baking sheet. Lightly coat with vegetable spray and bake for 8 to 10 minutes or until golden.
4. Combine 2 Tbsp of the Parmesan cheese, mayonnaise, oil, water, lemon juice, garlic and mustard either in a small food processor or by hand until smooth.
5.Toss the chicken, croutons and romaine in a large serving bowl. Pour the dressing over the top and toss to coat. Sprinkle with the remaining 2 Tbsp Parmesan cheese.
4 oz skinless boneless chicken breast (about 1 breast)
2 cups cubed Italian bread (1-inch cubes)
4 Tbsp grated Parmesan cheese
2 Tbsp light mayonnaise
3 Tbsp olive oil
1 Tbsp water
2 tsp lemon juice
1/2 tsp finely chopped garlic
1/2 tsp Dijon mustard
8 cups torn romaine lettuce
Nutritional Analysis per Serving
Protein 8 g
Fat 11 g
Saturated Fat 2.1 g
Carbohydrates 13 g
Cholesterol 15 mg
Sodium 173 mg
Fiber 2.7 g
Prep Time: 15 minutes
Cook Time: 20 minutes
Make Ahead: The dressing can be made up to 2 days in advance and refrigerated.
Nutrition Watch: Regular Caesar salad is packed with high-fat creamy dressing. On average, this means 400 to 600 calories, 30 to 50 g of fat and about 2,000 mg of sodium!