Low Fat Chicken Caesar Salad Recipes

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CLASSIC CHICKEN CAESAR SALAD



Classic Chicken Caesar Salad image

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

SKINNY CHICKEN CAESAR SALAD



Skinny chicken Caesar salad image

Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt - low in fat and calories, but still deliciously creamy

Provided by Miriam Nice

Categories     Lunch, Supper

Time 42m

Number Of Ingredients 9

4 skinless chicken breasts
2 tsp olive oil
juice 1 lemon
1 large Romaine or Cos lettuce , chopped into large pieces
1 punnet salad cress
4 hard-boiled eggs , peeled and quartered
25g parmesan , finely grated
50g anchovy fillets, half chopped, half left whole
170g pot fat-free Greek yogurt

Steps:

  • Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
  • Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.

Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

THE ULTIMATE MAKEOVER: CHICKEN CAESAR SALAD



The ultimate makeover: Chicken Caesar salad image

Angela Nilsen has been on a mission to make the not-so-innocent Caesar salad more honest. The result? A healthier and tastier version. So tuck in

Provided by Angela Nilsen

Categories     Buffet, Dinner, Main course, Supper

Time 50m

Number Of Ingredients 18

1 ½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves , plus a few sprigs
1 garlic clove , bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each
100g rustic granary bread
2 tbsp olive oil
1 garlic clove , finely chopped
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp lemon juice , plus extra for squeezing
good pinch chilli flakes
4 anchovies fillets, finely chopped
3 tbsp good-quality mayonnaise (we used Hellman's)
4 tbsp fat-free yogurt
1 head romaine or Cos lettuce , leaves separated, washed and dried
100g bag rocket or watercress
25g piece parmesan , shaved with a potato peeler

Steps:

  • Marinate the chicken. Mix the lemon juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
  • Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
  • Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
  • Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
  • Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.

Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.37 milligram of sodium

LIGHT CHICKEN CAESAR SALAD



Light Chicken Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cups cubed day-old crusty bread (preferably whole wheat)
2 tablespoons extra-virgin olive oil
1/2 cup nonfat plain Greek yogurt
1 cup shredded parmesan cheese (about 2 ounces)
1 small clove garlic
2 anchovy fillets
Juice of 1 lemon
1 teaspoon dijon mustard
1 pound skinless, boneless chicken breasts
Kosher salt
2 romaine lettuce hearts, chopped
Freshly ground pepper

Steps:

  • Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
  • Photograph by Christopher Testani

Nutrition Facts : Calories 368 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 534 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 37 grams

10 MINUTE CHICKEN CAESAR SALAD WRAPS



10 Minute Chicken Caesar Salad Wraps image

Provided by Camille

Categories     Lunch     Dinner

Yield 4

Number Of Ingredients 8

2 cups cooked and shredded chicken breast
3 cups shredded lettuce (I used romaine lettuce)
3/4 cup cherry tomatoes, sliced
3/4 cup shredded carrots
1/2 cup shredded Parmesan cheese
1/2 cup Caesar salad dressing
Salt and Pepper (to taste)
4 whole wheat tortillas

Steps:

  • In a large bowl, mix together cooked chicken, shredded lettuce, tomatoes, carrots, Parmesan cheese, and Caesar salad dressing. Add salt and pepper as needed.
  • Divide salad filling between 4 tortillas.
  • Roll up each tortilla and serve.

Nutrition Facts : Servingsize 1 serving, Calories 899 kcal, Fat 84 g, SaturatedFat 19 g, Cholesterol 62 mg, Sodium 2279 mg, Carbohydrate 14 g, Sugar 9 g, Protein 22 mg

GRILLED CHICKEN CAESAR SALAD WRAP



Grilled Chicken Caesar Salad Wrap image

This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Sandwich Recipes

Time 30m

Number Of Ingredients 10

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons low-fat mayonnaise
1 clove garlic, minced
½ teaspoon freshly ground pepper
2 boneless, skinless chicken breasts (about 1 pound total), trimmed
⅛ teaspoon salt
2 small romaine hearts
⅓ cup finely shredded Parmesan cheese
4 8- to 9-inch spinach wraps, warmed

Steps:

  • Preheat grill to medium-high.
  • Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
  • Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
  • Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Nutrition Facts : Calories 429 calories, Carbohydrate 39.8 g, Cholesterol 69.3 mg, Fat 16.1 g, Fiber 4.8 g, Protein 32.5 g, SaturatedFat 4.1 g, Sodium 687.5 mg, Sugar 2.6 g

LOW-FAT CHICKEN CAESAR SALAD



LOW-FAT CHICKEN CAESAR SALAD image

Categories     Chicken     Leafy Green     Low Fat     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 11

Grilled Chicken breast (2-3 pieces)
Head of Romaine lettuce, washed and dried
2 pieces of thickly sliced whole wheat bread
Parmesan cheese, 5 tablespoons (plus more for topping the salad)
Garlic, 1 clove finely chopped
Plain nonfat yogurt, 2/3 cup
Olive oil, 1/2 cup (plus more for the croutons)
White wine vinegar, 3 tablespoons
Dijon Mustard, 3 tablespoons
Pepper, add to taste
Salt, add to taste

Steps:

  • Dressing: In blender, combine garlic, yogurt, white wine vinegar, Dijon mustard. Blend until combined. Add in olive oil slowly. Blend until combined. Add Parmesan cheese and pepper. Blend slowly. Croutons: Tear up bread into good-sized cubes. Add to hot pan with olive oil. Saute the bread pieces on both sides until firm and slightly browned. Put on paper towel to rest for a second and add salt and pepper. Assemble salad: Place lettuce in large bowl. Add croutons and chicken. Pour dressing over the entire salad and mix. Sprinkle with more Parmesan cheese. Enjoy!

JAMIE OLIVERS LOW FAT CAESARS SALAD DRESSING



jamie olivers low fat caesars salad dressing image

Adapted from Jamie Oliver, this is more like a green goddess dressing and is utterly delicious.

Provided by Sam Linsell

Number Of Ingredients 10

110ml yoghurt
1 Tbsp red wine vinegar
6 anchovy fillets
1Tbsp Worcestershire sauce
2 Tbsp basil pesto (if you don't have fresh basil)
1t Dijon Mustard
1Tbsp lemon juice
40g Parmesan cheese(or pecorino)
3 Tbsp olive oil
salt and pepper to taste

Steps:

  • Place all the above ingredients into a food processor or liquidizer and whiz it up until it is well combined.
  • Store in a sealed container in the fridge and as use as required.

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