Chicken Caesar Salad

I love Caesar salads. When made well, they are filling and refreshing, plus there's the option to top it with so many different meats for some added protein. I remember my mom making Caesar salad growing up and it being a little difficult (she mashed up the anchovies by hand) but then again, I was a kid and anything involving cooking seemed difficult.

I liked this recipe overall, though this time around I didn't put the chicken on it as recommended. It was a little lemon-y tasting so if that's not your thing, maybe decrease the amount of lemon or zest you include. Other than that, I really liked this recipe.

• 3Tbsp light mayonnaise
• 2 Tbsp grated Parmesan cheese
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• 1 tsp grated lemon zest
• 3/4 tsp Worcestershire sauce
• 1/2 tsp anchovy paste
• 1/8 tso ground black pepper
• 6 cups torn romaine lettuce
• 12 oz cooked chicken breast, cubed
• 24 fat free Italian seasoned croutons

Whisk together the mayonnaise, Parmesan, lemon juice, oil, mustard, lemon zest, Worcestershire sauce, anchovy paste and pepper in a small bowl. Combine the lettuce, chicken and croutons in a large bowl. Pour the dressing over the lettuce mixture and toss well to coat.

NOTES: if you are like me and you didn't even know anchovy paste existed, I'll tell you where to find it. Check where the tuna and sardines are. Doug found it on the top shelf. I'll warn you, it looks pretty gross.

Serves: 4
Total Time: 10 minutes


Recipe from 400 Calorie Fix Cookbook by Liz Vaccariello