Chicken Caesar Salad - light version

A healthier version of a classic. 
Although Chicken Caesar Salad is delicious it can be high in calories and fat. This is a lighter version to enjoy when you are watching calorie and fat intakes, and it definitely fills you up. I use French's ranch dressing as it has a lower calorie and fat content than other 'diet' dressings  that were on the shelves - even Light Mayonnaise (per 100g)! As it has a strong flavour a little goes a long way. Also drizzling this over the salad means you use less than when you dress the chicken on its own. I use pitta instead of croutons as it is lower in fat and do still have parmesan, but only a small grating over the top rather than lots of shavings. Instead of pancetta some crisped up parma ham provides a salty depth with far fewer calories and fat; lean bacon or turkey rashers would also work well.


Serves 2

You will need

  • 2 chicken breasts
  • 3 slices parma ham or prosciutto, torn into strips
  • 2 baby gem lettuces
  • 1 weight watchers pitta
  • 2 tbsp French's ranch dressing
  • Lemon
  • Olive oil
  • some parmesan for grating
  • salt and pepper

 

Method

  1. Cook the chicken breasts in the oven for 20 minutes at 200 degrees Celsius.
  2. As the chicken breasts cool cook the parma ham in the oven until crisp.
  3. Toast the pitta. Then cut it into slices

  4. Cut the chicken breasts into slices and squeeze over some lemon juice, along with salt and pepper.
  5. Dress the salad bowls with the little gem lettuce leaves. Drizzle with oil and season with salt and pepper.

  6. Add the chicken, parma ham and pitta to the bowls.
  7. Drizzle the dressing over the salad.
  8. Grate a little parmesan over the top and serve.

Do you have any tips for making this salad healthier?
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Hi, I'm Laura. Welcome to my journeys with modern, feminine dressmaking and delicious food.
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