Chicken Caesar Salad

This Caesar Salad is a stunningly delicious combination of lettuce, croutons and anchovies - and it is great with or without the chicken (prawns or crabmeat could work too). The low fat Caesar dressing is still brilliantly creamy and tasty - but definitely doesn't feature the kind of unhealthy cholesterol associated with this kind of dressing. This is a decadent and glitzy salad; a firm favourite, especially when served with some brasserie style healthy fries...


  • 1 tsp Homemade Mayonnaise
  • 1 tbsp Fat Free Natural Yoghurt
  • 1 tsp White Wine Vinegar
  • Juice of half a Lemon
  • 1 crushed Garlic Clove
  • 1 or 2 crushed Anchovies
  • Black Pepper
  • Extra Virgin Olive Oil


  • Romaine Lettuce (or similar)
  • 8 – 12 Anchovies
  • Croutons
  • Roast Chicken

To prepare your Caesar Salad Dressing

In a bowl, whisk together the Homemade Mayonnaise, Fat Free Yoghurt, Vinegar, Lemon Juice, crushed Garlic and crushed Anchovy… Add a good grind of Black Pepper and a long drizzle of Extra Virgin Olive Oil.  Add enough Oil to get to a ‘Caesar Dressing’ consistency; and then taste to check…  You may need more acidity (Lemon Juice) or some more Olive Oil.  Don’t add too much extra Salt as the Anchovies in the Salad will do this job!

Keep the dressing in the fridge until you need it…

To prepare the Croutons – slice a couple of pieces of bread into small chunks (you can do this with a knife, or just roughly with your hands). Heat a pan – and when hot, add the Croutons.  Stir until they start to brown (do not leave them – they will burn really quickly!)  When they are done, move them to a plate so they stop cooking

To prepare the Salad, wash the Lettuce, leaving the leaves whole if you can; lay the leaves out on a large plate or serving dish

Slice the Roast Chicken and lay the slices out on the Lettuce

Scatter a handful of Anchovies over the Salad, and the cooled Croutons

Just before serving, add the Caesar Salad Dressing!

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