Low-fat chicken Caesar salad

Low-fat chicken Caesar salad

Try this delicious low-fat Caesar salad and you’ll wonder why you usually opt for the classic high-in-fat version.


Ingredients (serves 4):

  • 4 thick slices good-quality bread, crusts removed, cut into 2cm cubes
  • 1/4 cup (60ml) lemon juice
  • 2 garlic cloves, crushed
  • 2 tsp Dijon mustard
  • 2 skinless chicken breasts
  • 4 slices prosciutto, trimmed of fat (Parma ham or bacon)
  • 2 anchovies (optional)
  • 1 tbs white wine vinegar
  • ½ cup (125g) low-fat natural yogurt
  • 2 tbs low-fat mayonnaise
  • 1 tbs grated Parmesan, plus extra, shaved, to garnish
  • Lettuce leaves, washed, dried 



  1. Preheat the oven to 180°C.
  2. Place bread cubes on a baking tray and bake for 10 minutes or until golden.
  3. Combine 2 tablespoons lemon juice, half the garlic and half the mustard in a bowl.
  4. Place each chicken breast on a 30cm piece of foil, spoon over some lemon mixture and season with salt and pepper.
  5. Fold in sides of foil to make a parcel and place on a baking tray.
  6. Bake in the oven for 15 minutes or until chicken is cooked through. Allow to cool.
  7. Place the prosciutto (parma ham or beacon) on a baking tray and bake for 5 minutes or until crisp.
  8. Remove and drain on kitchen paper. Allow to cool, then break into shards.
  9. To make dressing, place remaining lemon juice, garlic and mustard in a food processor with the anchovies, vinegar, yogurt, mayonnaise and grated Parmesan and process until smooth. Season with salt and pepper.
  10. Place lettuce in a bowl, tearing larger leaves. Drizzle with some dressing.
  11. Tear chicken into pieces, add to bowl with prosciutto and croutons, then toss.
  12. Place in 4 individual bowls or 1 large bowl to serve.
  13. Drizzle with a little more dressing.
  14. Garnish with extra Parmesan.
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