Port Huron Hospital – a leader in healing, your partner in health.

Low Fat Chicken Caesar Salad

from Dave Straney

2 Heads romaine lettuce
1 clove garlic
1 tsp anchovy paste
1 tbsp dijon mustard
juice of ½ lemon
6 ounces fat free plain yogurt
¼ cup parmesan cheese
Salt & Pepper to taste
5 large croutons per person
4 boneless, skinless chicken breasts (4 ounces each)
8 ounces low fat Italian dressing

Marinate the chicken overnight in the Italian dressing. Bake, saute or charbroil the chicken until it reaches 165 degrees. Chill immediately. When chilled, slice into thin pieces. Chop the lettuce into large pieces. Wash, drain and let dry. In a large bowl or salad bowl, crush the garlic, add the anchovy paste, mustard and lemon juice. Mix well. Add the yogurt and blend completely. Adjust seasoning if necessary. Place the lettuce and cheese in the bowl and mix until lettuce is well coated. Place croutons on top of salad. Place 1 chicken breast per salad on top.

Nutrition values per serving: Serves 4.  122.6 Calories, 3.1 g Total Fat, 1.5 g Saturated Fat, 19.0 mg Cholesterol, 382.8 mg Sodium, 11.3 g Total Carbohydrate, 1.3 g; Dietary Fiber, 12.0 g Protein, 208.1 mg Calcium