Light Caesar Salad

It’s one of the most popular salad and always present in restaurant menus. This recipe is as famous as it’s simple to make.

My first ,,encounter” with Caesar salad was in America in the summer of 2014. I was there with a student program (Work&Travel) where I worked in a restaurant. Every who came in, wanted to eat the famous Caesar salad. I ate it there, but I didn’t like it. And I ate it here in Romania in a restaurant and didn’t like. I think there’s something wrong with the dressing.

Salata Caesar. Light. Reinterpretata

Of course, as I like to reinterpret recipes and to make them in a healthier way, I prepared myself at home this salad, I tried to include as much of the ingredients from the original recipe and exclude those that are not exactly to my liking. The truth is that I reinterpreted just the dressing, but I still kept that bitter taste of the sauce. The original recipe don’t have chicken breast, but I wanted to have a good source of protein in my plate.

Here’s what came out!
Iceberg lettuce or Romaine salad
Chicken breast (I used half of it)
Chicken seasonings: salt, pepper, paprika, garlic powder
1 tablespoon Parmesan
Some slices of wholemeal bread / toast for the  croutons (see my recipe HERE )
For dressing: Greek yogurt, juice of half lemon, 1 garlic clove, 2 tablespoons of olive oil, salt and pepper to taste

**Those who know the original recipe of this salad will see from the start that this is a light version of the original recipe, for excluding those ingredients from the dressing. The classic recipe has mustard, egg yolk, vinegar and Worcester sauce.

***Also, if you wish, you can eat the salad without chicken. This is only my choice to add the chicken.

Salata Caesar. Light. Reinterpretata
Season the chicken with a pinch of salt, pepper, garlic powder, paprika, 1 tablespoon of olive oil and put it in a preheated oven at 180 ° for 25-30 minutes. Turn it on the other side halfway through to cook evenly.

Salata Caesar. Light. Reinterpretata

Dressing: In a bowl, add Greek yogurt, juice of half a lemon, 1 clove of garlic, 2 tablespoons of olive oil, a little salt & pepper, stir and leave it in the refrigerator while the chicken is cooking.

Meanwhile prepare the croutons. See the recipe step by step HERE . Tip: in the last 5-7 minutes of cooking the chicken breast you can put croutons in a tray where it cooks the chicken to save time. Do not forget to turn on one side and the other and be carefull not to burn them!

Put two handfuls of Romaine or Iceberg lettuce in a bowl, 2 tablespoons of the dressing, mix, then put the chicken over the salad, which you can cut it slices, into cubes or in what form you want. Add a few croutons, without which this salad would not make sense and sprinkle a little parmesan on top.

Salata Caesar. Light. Reinterpretata

That’s all! I told you that it’s much easier that it seems.

Salata Caesar. Light. Reinterpretata

Bon appetite!

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