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Cesar Salad

If you love Caesar salads, you can make it healthier by making your own salad dressing.

This recipe uses greek yogurt instead of mayonnaise and is without all the sodium, saturated fat and preservatives found in most bottled dressings.

This recipe also includes anchovies, which is a key ingredient in Cesar dressings. (You can omit it if you’re not a fan but it’s really not overpowering)

And if you haven’t tried grilling your romaine lettuce, it adds a bit of sweetness and smokiness to your lettuce.


Dressing 1 cup Plain or Greek yogurt 2 anchovy fillets or 2 teaspoons anchovy paste 2 garlic cloves 3 Tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce ½ teaspoon salt (or more to taste) ½ teaspoon pepper 2 Tablespoons olive oil

Croutons 3-4 slices bread or half of baguette, cubed Olive oil Salt, pepper and garlic powder

Salad 2-3 boneless skinless chicken breasts , grilled and sliced (or use rotisserie chicken) 2-3 Romaine lettuce, chopped or cut in half lengthwise Parmesan cheese

Directions Dressing: Place all ingredients in a blender/food processor and blend together. Taste and adjust seasoning, as needed

Croutons: Preheat oven to 375 degrees. Cut bread into small cubes and place on a baking sheet. Drizzle with oil and sprinkle some salt, pepper and garlic power and toss together. Bake for 10-15 minutes or until browned, tossing halfway through.

Salad: Grill or pan fry chicken Optional: cut romaine lettuce in half lengthwise and grill.

To serve in a bowl: Toss together chopped lettuce, chicken, croutons and parmesan. Drizzle with desired amount of dressing and toss together. Garnish with more parmesan cheese, if desired.

To serve whole: Place halved romaine lettuce on a serving platter. Top with chicken, parmesan, dressing and croutons.


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