Lighter Roasted Chicken Caesar Salad

Now, normally when you think salad you think of a light and healthy meal; however there are a few exceptions to that rule and a Caesar salad is usually one of them. With a dressing that contains plenty of cheese, mayonnaise and sometimes cream, there is no wonder it’s not a regular feature on the weight watchers weekly menu. I have however made a few changes to the classic dressing recipe to make it lighter on the hip without sacrificing the taste to the lips! Don’t believe me?! Then just try this out for yourself and I am confident you’ll be converted. I did however still add a little bit of naughtiness and included parmesan in the main salad, but if you want to be really good then you can just remove this from your recipe.


Serves 2, with left over dressing.

For the Roast Chicken

  • Juice 1 lemon
  • 2 cloves garlic – crushed and finely chopped
  • 4 chicken goujons
  • Couple of sprigs of thyme – stalks removed
  • 1 tsp honey

For the dressing

  • 1 small garlic clove – peeled
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • Juice 1 lemon
  • Pinch chilli flakes
  • 4 anchovy fillets
  • 3tbsp light mayonnaise
  • 3 tbsp low fat yoghurt

For the salad

  • 1 x Romanesque lettuce
  • 1 x Cos lettuce
  • Handful rocket
  • Handful watercress
  • 2 chunky sliced tiger bread – cubed
  • 1 tsp oregano
  • 1 tbsp extra virgin olive oil
  • 1 tbsp truffle oil
  • Parmesan – shaved and served to taste

Pre-heat the oven to 180’C

Mix the chicken together with the ingredients in a roasting pan and bake in the oven for 20 minutes.

Once cooked, remove from the dish and set aside for 2 minutes.

Smash the chicken up with a rolling pin and pull apart so that it’s flaky

While the chicken is roasting, blend together all the ingredients for the dressing until smooth. You want this the same consistency as double cream so add a splash of water if the dressing is too thick. Any dressing you don’t use will keep in the fridge for a week.

Toss together the cubes of bread with the olive oil, truffle oil and oregano and bake in the oven for 10 minutes to crisp up into lovely croutons.

Toss all the ingredients for the salad together with the dressing – plate up and enjoy.


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