Is there are healthy way of cooking Chicken Caesar Salad, but not making it completely bland?

I am thinking about replacing the croutons and salad dressing with something less fattening, but I can’t think what. If possible, I still want it to taste good 🙂

Any suggestions?
Jeff, do you know the amount of calories in that recipe?

4 comments

  • TheOne

    Here are some great recipes:

    Chicken Caesar Salad
    Yields: 6 servings or 2 cups

    Using a precooked rotisserie chicken makes this salad extra easy & fast, although any leftover cooked chicken will work.

    Salad:

    1 (2-pound) whole roasted chicken, skinned
    11 cups torn romaine lettuce (about 1 1/4 pounds)
    1 cup red bell pepper strips

    Vinaigrette:

    3 tablespoons olive oil
    1 1/2 tablespoons fresh lemon juice
    2 teaspoons Worcestershire sauce
    2 teaspoons Dijon mustard
    1/4 teaspoon sugar
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 garlic clove, crushed
    1 1/2 cups plain croutons
    1/2 cup (2 ounces) grated fresh Parmesan cheese

    To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, & bell pepper in a large bowl.

    To prepare vinaigrette, combine oil & next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons & cheese; toss gently to combine.

    =================

    Chicken Caesar Salad
    Yields: 2 servings

    1/3 cup bottled Caesar salad dressing
    2 tablespoons Dijon mustard
    2 skinless boneless chicken breast halves
    4 1/2-inch-thick diagonal slice French bread baguette
    4 drained canned anchovy fillets
    4 cups bite-size pieces romaine lettuce
    Grated Pecorino Roman cheese

    Prepare barbecue (medium-high heat) or preheat broiler. Whisk dressing & mustard in small bowl to blend. Reserve 1/3 cup dressing mixture for salad. Brush chicken with remaining mixture; season with salt & pepper.

    Grill or broil chicken until cooked through, about 4 minutes per side. Transfer chicken to plate.

    Grill or broil bread until lightly toasted, about 1 minute per side. Tranfer toasts to work surface; top each toast with 1 anchovy.

    Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between 2 plates. Cut chicken crosswise into thin slices; arrange over lettuce. Sprinkle salads with cheese. Garnish with anchovy toasts & serve.

    =============================

    Chicken Caesar Salad
    Yields: 2 servings

    1/2 garlic clove
    2 tbsp. plus 2 tsp. lemon juice
    1 tbsp. plus 1 tsp. mayonnaise
    2 tsp. grated Parmesan cheese
    8 ounce skinned & boned cooked chicken, chilled & diced
    1/2 cup diced chilled celery
    2 tbsp. diced drained canned pimientos
    2 tbsp. chopped scallion (green onion)
    4 pitted black olives, sliced
    1/8 tsp. each salt & pepper
    4 chilled iceberg or romaine lettuce leaves

    Rub a medium wooden bowl with cut side of garlic clove & discard garlic; add lemon juice, mayonnaise, & cheese to bowl & stir to combine.

    Add remaining ingredients except lettuce & mix well; line serving platter with lettuce & top with chicken mixture.

  • Jeff P

    CHICKEN – CAESAR SALAD

    4 boneless chicken breasts
    Melted butter or oil for basting
    8 c. bite-size pieces of Romaine lettuce
    1 1/3 c. croutons
    Parmesan cheese
    Caesar salad dressing

    Grill chicken, turning and basting frequently with oil or butter (or your favorite marinade). Cut meat diagonally into strips. Set aside.
    In a large bowl toss Romaine with croutons and dressing. Put on 4 plates, crisscross chicken strips, sprinkle with Parmesan cheese.

    CROUTONS:

    1 loaf Italian or French bread
    Olive oil
    Spices

    Preheat oven to 350 degrees. Slice bread into 1/2-inch cubes; place on cookie sheet. Sprinkle on olive oil, turning bread to coat. Sprinkle on your favorite spices (garlic, onion, all types of peppers, oregano, etc.). Cook, tossing until golden brown, approximately 15-20 minutes.

    CAESAR SALAD DRESSING:

    1/2 c. olive oil
    2 shakes Worcestershire sauce
    2 cloves garlic, crushed
    1 egg
    1 tsp. Dijon mustard
    2 tsp. lemon juice
    Lots of freshly ground pepper

    Whisk all ingredients with fork.

  • Cowgirl_Power

    You don’t Cook a chicken ceasar salad.

    If you don;t use ceasar dressing then it is Not a ceasar salad.

    Try baked sundried tomatoe tortilla’s cut into strips for the croutons.

    Season the chicken. Give it a good blackened seasoning, and just lightly dress the salad don’t drench it.

    You can buy a Lite ceasar dressing.

  • slim jim

    ok im not sure on a recipe but ellie krieger has some nice healthey recipes hopes this helps

Leave a Reply