Lean but Not Mean American Low Fat High Protein Low Cholesterol 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.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

EasyLevel

💧Still Water with Lemon 🥤Sancerre AOC

Nutrition per Serving

485 Calories

48g Protein

18g Fat

28g Carbs

2g Sugar

4g Fiber

720mg Sodium

95mg Chol

Ingredients

For 2 servings

Instructions

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.

Bake

Spread bread cubes on a tray. Bake at 200°C for 8 minutes until golden and crisp. Set aside.

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.

Finish

Toss romaine leaves with dressing until well coated. Adjust seasoning to taste.

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.