Lighter Chicken Caesar Salad

Published March 22, 2007.

Why this recipe works:

Our biggest challenge in lightening our chicken Caesar salad recipe was the dressing. We found that we could replace most of the fat in the dressing with buttermilk and reduced-fat mayonnaise. We further reduced fat by cooking the chicken in just 1 teaspoon oil, first browning the chicken,… read more

Our biggest challenge in lightening our chicken Caesar salad recipe was the dressing. We found that we could replace most of the fat in the dressing with buttermilk and reduced-fat mayonnaise. We further reduced fat by cooking the chicken in just 1 teaspoon oil, first browning the chicken, then poaching it. To replace traditional high-fat croutons, we developed a recipe for a low-fat version.

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Serves 4

Note that you'll only use half of the dressing in the salad—leftovers, which will keep refrigerated for up to 1 day, make a great dip for crudités. You'll also only use 1 1/3 cups of the croutons—leftover croutons will keep in an airtight container or zipper-lock bag for about one week.This recipe was published in The Best Light Recipe.

Ingredients

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