Low-fat chicken Caesar salad

Method:

Preheat the oven to 180°C.

Place bread cubes on a baking tray and bake for 10 minutes or until golden.

Combine 2 tablespoons lemon juice, half the garlic and half the mustard in a bowl.

Place each chicken breast on a 30cm piece of foil, spoon over some lemon mixture and season with salt and pepper.

Fold in sides of foil to make a parcel and place on a baking tray.

Bake in the oven for 15 minutes or until chicken is cooked through. Allow to cool.

Place the prosciutto (parma ham or beacon) on a baking tray and bake for 5 minutes or until crisp.

Remove and drain on kitchen paper. Allow to cool, then break into shards.

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.

Place lettuce in a bowl, tearing larger leaves. Drizzle with some dressing.

Tear chicken into pieces, add to bowl with prosciutto and croutons, then toss.

Place in 4 individual bowls or 1 large bowl to serve.

Drizzle with a little more dressing.

Garnish with extra Parmesan.