Chicken Caesar Salad
Indulge yourself in this guilt-free Caesar salad, using low fat ingredients to duplicate the flavors of the high fat original.
Makes 4 main-dish 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 nonfat 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, torn into bite-size pieces|
|1||cup toasted bread cubes|
- Grill or broil chicken breasts until no longer pink in center; set aside.
- Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta, artichoke hearts and tomatoes in large bowl; set aside.
- Combine yogurt, mayonnaise, Romano cheese, sherry, garlic, anchovy paste, mustard and pepper in small bowl; whisk until smooth. Add to pasta mixture; toss to coat evenly.
- Arrange lettuce on platter or individual plates. Spoon pasta mixture over lettuce. Thinly slice chicken breasts and place on top of pasta. Sprinkle with bread cubes.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||19 %|
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