If you enjoy Cesar salads, make your own salad dressing for a healthier option. This recipe uses Greek yogurt instead of mayonnaise and is without all the sodium, saturated fat and preservatives found in most bottled dressings. This recipe includes anchovies, which is a key ingredient in Cesar dressings but feel free to omit if you’re not a fan. I also grilled the romaine lettuce to add a bit of sweetness and smokiness to the salad.
Cesar Salad and Dressing
Ingredients
Dressing 1 cup Plain or Greek yogurt 2 anchovy fillets or 2 teaspoons anchovy paste 2 garlic cloves 3 Tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce ½ teaspoon salt (or more to taste) ½ teaspoon pepper 2 Tablespoons olive oil
Croutons 3-4 slices bread or half of baguette, cubed Olive oil Salt, pepper and garlic powder
Salad 2-3 chicken breasts, grilled and sliced or use rotisserie chicken 2-3 Romaine lettuce, chopped or cut in half lengthwise Parmesan cheese
Directions Dressing: Place all the ingredients in a blender or food processor and blend until smooth. Taste and adjust seasoning, as needed.
Croutons: Preheat oven to 375 degrees F. Cut the bread into small cubes and place on a baking sheet. Drizzle with oil and sprinkle some salt, pepper and garlic power and toss together. Bake for 10-15 minutes or until browned, tossing halfway.
Chicken: Grill or pan fry the chicken and slice. I served the chicken on the side, but you can slice into bite-sized pieces and serve on top or toss together.
Romaine: Slice in half or quarters lengthwise to serve whole or chopped to serve in a bowl.
Optional: grill the romaine half.
To serve whole: Place the romaine half on a serving platter. Top with chicken, parmesan cheese, croutons and drizzle of dressing.
To serve in a bowl: Toss together the chopped lettuce, chicken, croutons and parmesan. Drizzle with desired amount of dressing and toss together. Garnish with more parmesan cheese, if desired.
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