American · Lunch
Caesar Salad
Around 35% fewer calories and significantly lower fat and cholesterol, grilled chicken breast replacing pan-fried and a full-fat Greek yoghurt dressing in place of the classic egg yolk and oil base, with the authentic anchovy, lemon, and Parmesan punch of the original.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
48gProtein
18gFat
28gCarbs
2gSugar
4gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Separate romaine leaves and pat dry. Cube 2 slices wholegrain bread. Mince 1 garlic clove and finely chop 3 anchovy fillets. Whisk together 120g Greek yoghurt, anchovies, garlic, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 15g grated Parmesan, salt, and pepper until smooth.
2
Bake
Spread bread cubes on a tray. Bake at 200°C for 8 minutes until golden and crisp. Set aside.
3
Grill
Rub 2 chicken breasts with 1 tsp olive oil, smoked paprika, salt, and pepper. Heat a griddle pan over high heat until smoking. Grill chicken 6–7 minutes per side until cooked through and well marked. Rest 5 minutes, then slice.
4
Finish
Toss romaine leaves with dressing until well coated. Adjust seasoning to taste.
5
Plate
Arrange dressed romaine on plates. Top with sliced chicken, shaved Parmesan, and warm croutons. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 skinless chicken breasts
- 2 tbsp olive oil
- salt
- pepper
- smoked paprika
- 2 large romaine lettuces
- 45g (1.6 oz) Parmesan
- 120ml (1/2 cup) full-fat Greek yogurt
- 3 anchovy fillets
- 1 garlic clove
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 slices wholegrain bread