There are many recipes for Caesar salad and everyone claims originality. Mine is not original, but it is still tasty and in a light version: I use a light yogurt dressing and do not add cheese. It’s a big salad with lettuce, chicken and croutons, inspired by the version created in Mexico by an Italian chef, but lighter and easy to prepare.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Grill
- Seasonality: All seasons
Ingredients
- 2 slices chicken breast
- 6 1/3 cups lettuce (about 11 oz)
- 2 cups bread (for croutons) (about 3.5 oz)
- 1 tbsp yogurt sauce
- extra virgin olive oil
- salt
Preparation
To prepare the light Caesar salad, start with the chicken breast: cook it on a griddle with just a pinch of salt. Once cooked, cut it into pieces and set aside.
Slice the bread into thick slices and then into cubes, then lightly toast them in a pan adding a few drops of extra virgin olive oil toward the end of cooking.
Wash the lettuce, cut it as desired and drain it well or pat it dry with paper towels to remove excess water. Transfer it to a bowl, add the chicken and the croutons, a drizzle of oil and a tablespoon of yogurt sauce. Mix well to combine all the ingredients.
Let it sit for a couple of minutes to meld the flavors and serve immediately, preserving the freshness of the lettuce and the crunch of the croutons.
Tips and storage
You can prepare the Caesar salad a few hours in advance since it is eaten cold, but remember not to add salt, oil or dressings until a few minutes before serving otherwise the lettuce will become limp.
You can also prepare it and store it in the refrigerator covered with plastic wrap.
Other recipes:
Couscous with seasonal vegetables
Baked swordfish cutlet
Strawberry and cream roll
