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Chicken Caesar Salad


Makes 4 servings


4 small boneless skinless chicken breast halves
6 ounces uncooked gnocchi or other dried pasta
1 package (9 ounces) frozen artichoke hearts, thawed
1-1/2 cups cherry tomatoes, quartered
1/4 cup plus 2 tablespoons plain fat-free yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons grated Romano cheese
1 tablespoon sherry or red wine vinegar
1 clove garlic, minced
1/2 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 small head romaine lettuce, washed and torn into bite-size pieces
1 cup toasted bread cubes


  1. Grill or broil chicken breasts until no longer pink in center; set aside.
  2. Cook pasta according to package directions, omitting salt; drain. Rinse under cold running water until cool; drain. Combine pasta, artichoke hearts and tomatoes in large bowl; set aside.
  3. Combine yogurt, mayonnaise, Romano cheese, sherry, garlic, anchovy paste, mustard and white pepper in small bowl; whisk until smooth. Pour over pasta mixture; toss to coat evenly.
  4. Arrange lettuce on platter or individual plates. Spoon pasta mixture over lettuce. Thinly slice chicken breasts; place on top of pasta. Sprinkle with bread cubes.

Nutritional Information

Serving Size: 1/4 of total recipe
Sodium 294 mg
Protein 32 g
Fiber 7 g
Carbohydrate 45 g
Cholesterol 56 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 19 %
Calories 379

Dietary Exchange

Vegetable 3
Starch 2
Meat 3

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