Lighter Caesar salad

Lighter Caesar salad

All of the traditional flavours combined in to a low-calorie version of this classic recipe.

Lighter Caesar salad

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 30 min

All of the traditional flavours combined in to a low-calorie version of this classic recipe.

Nutrition: per serving

Calories
352kcals
Fat
15.2g (3.7g saturated)
Protein
44.9g
Carbohydrates
9.8g (4.3g sugars)
Fibre
2.7
Salt
1.3g

Ingredients

  • 4 medium free-range eggs (unpeeled), plus 2 extra yolks
  • 3 free-range skinless chicken breasts
  • 1 tbsp olive oil, plus extra for brushing
  • 2 slices rye bread
  • 3 slices parma ham
  • 150g fat-free Greek yogurt
  • 3 anchovy fillets, drained
  • 1 large garlic clove
  • Finely grated zest and juice 11⁄2 lemons
  • 1 cucumber, roughly chopped
  • 4 celery sticks, roughly chopped
  • 4 little gem lettuces, leaves separated and torn
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Method

  1. Bring a large saucepan of water to the boil. Add the whole eggs and boil for 6 minutes, then drain and run under cold water until cool. Peel the eggs and set aside.
  2. Put the chicken breasts between 2 sheets of cling film and flatten with a rolling pin. Discard the cling film. Heat a large non-stick griddle pan to high. Rub the 1 tbsp olive oil over the chicken, then griddle for 3-4 minutes on each side until cooked through. Put on a chopping board and cut into strips (keep the pan hot).
  3. Brush the rye bread with a little more oil, then put into the griddle pan. Toast for a few minutes, turning once, until golden and crisp. Tear into pieces, then put into a bowl and season. Brush the parma ham slices with a little oil, then griddle for 2 minutes on each side or until crisp. Remove to a plate to firm up, then break into shards.
  4. In a food processor (or using an electric mixer), whizz the yogurt, egg yolks, anchovies, garlic, and lemon zest and juice. Season to taste.
  5. Toss the cucumber, celery and lettuce on a serving platter. Scatter with the croutons, ham shards and chicken strips. Quarter the boiled eggs, then add them to the salad. Drizzle over the dressing, then serve immediately.

Nutrition

Nutrition: per serving
Calories
352kcals
Fat
15.2g (3.7g saturated)
Protein
44.9g
Carbohydrates
9.8g (4.3g sugars)
Fibre
2.7
Salt
1.3g

delicious. tips

  1. Make the caesar dressing up to 3 days in advance and keep in a sealed container in the fridge

  2. We’ve concocted a lighter dressing, using fat-free yogurt to cut calories but still deliver creaminess. Instead of bacon, we’ve used crisp-cooked parma ham for flavour and crunch but less fat. Finally, our croutons are made from rye bread, providing crunch and fibre.

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