HEALTHY CAESAR SALAD | HERBED YOGURT CAESAR DRESSING
This tangy, light and refreshing healthy chicken caesar salad has less calories, but tons of flavor!
- 2 heads romaine lettuce
- 1 tomato sliced
For the Dressing
- 1/4 cup greek yogurt
- 2 cloves garlic, or 1 clove if you want milder garlic flavor smashed and chopped very finely
- 2 tsp anchovy paste or two anchovies from a can the anchovies in a tube are great because you can seal it and use it again
- 2 Tbsp parsley
- 1 Tbsp olive oil
- 2 Tbsp pecorino romano cheese (plus more for the crisps below) for extra flavor
- salt and pepper
For the Pecorino Romano crisps
- 6 Tbsp pecorino romano cheese shredded finely
Preheat the oven to 350 degrees.
Finely shred 6 Tbsp. pecorino romano cheese. Place 6 little circles of 1 Tbsp. each of the cheese on parchment paper-line sheet pan. Bake for 8-10 minutes or until it's a light golden color. Remove from the oven and set aside.
Heat a large saute pan over medium heat. Season your chicken with your favorite seasoning blend (I like Emeril's seasoning) or just use salt and pepper. Add a drizzle of olive oil in the pan once it's hot. I prefer to cook chicken on medium heat on the stove top so it will caramelize but won't burn the skin. Depending on the thickness of the chicken it should take around 5-6 minutes per side.
For the dressing
With the flat side of your knife, smash the 2 cloves of garlic and then chop very finely to make a paste. Alternatively, a garlic press is the perfect tool to finely chop the garlic.
Finely chop the parsley.
Add the 1/4 cup greek yogurt, 1 tsp anchovy paste, 2 Tbsp chopped parsley, 1 Tbsp olive oil, 2 Tbsp shredded pecorino romano, salt and pepper for the dressing and whisk until smooth.
Chop the romaine and place in a bowl. Drizzle some of the salad dressing over the greens and toss to coat. This ensures that your salad isn't overdressed and soggy. Season with salt and pepper.
Top the two salads with tomato slices and cheese crisps.