Grilled Chicken Caeser Salad

This grilled chicken Caesar salad recipe is very high in protein and is low in saturated fat. Caesar Salad is usually served with a poached egg on top so if you like this please include. We have used low fat natural yoghurt as the base for the dressing however for a really creamy dressing substitue this with Greek Yoghurt.

Ingredients

• 1 cos lettuce – leaves removed & washed, base chopped and discarded
• 2 rindless bacon, diced (short cut) all fat removed
• 1 slice wholemeal bread
• 2 small chicken fillets, skin off (400g)
• Spray olive oil cooking spray

Dressing

• 1-2 clove garlic crushed (or galic powder)
• 1 tsp. dijon mustard
• 1 tsp. lemon juice
• 2 tsp. worcestershire sauce (or 2 anchovies)
• ½ cup low fat yoghurt (creamier option Greek Yoghurt)
• 2 tbsp.. light sour cream
• 2 tsp. fresh grated parmesan cheese

Method

1. Pan fry bacon with a quick spray of olive oil spray in pan.  Set aside and once cooled chop into chunks or strips.
2. Heat a griddle pan (or BBQ), spray chicken breasts with cooking spray and cook chicken approx 10 mins, don't over cook. Take off heaat onto plate, season with S & P and cover with foil.
3. Toast your slice of bread then cube.
4. To make the dressing, place all the dressing ingredients in a small blender (or use stick blender or whisk) and blend. 
5. In a large bowl, place chopped lettuce, bacon, dressing mixture and mix around with tongs until all ingredients are slightly coated.  Place on plate, sprinkle croutons.
6. Slice chicken and place on top of salad.