Low-fat chicken Caesar salad

Try this delicious low-fat Caesar salad and you’ll wonder why you usually opt for the classic high-in-fat version.

Ingredients (serves 4):

• 4 thick slices good-quality bread, crusts removed, cut into 2cm cubes
• 1/4 cup (60ml) lemon juice
• 2 garlic cloves, crushed
• 2 tsp Dijon mustard
• 2 skinless chicken breasts
• 4 slices prosciutto, trimmed of fat (Parma ham or bacon)
• 2 anchovies (optional)
• 1 tbs white wine vinegar
• ½ cup (125g) low-fat natural yogurt
• 2 tbs low-fat mayonnaise
• 1 tbs grated Parmesan, plus extra, shaved, to garnish
• Lettuce leaves, washed, dried 

Method:

1. Preheat the oven to 180°C.
2. Place bread cubes on a baking tray and bake for 10 minutes or until golden.
3. Combine 2 tablespoons lemon juice, half the garlic and half the mustard in a bowl.
4. Place each chicken breast on a 30cm piece of foil, spoon over some lemon mixture and season with salt and pepper.
5. Fold in sides of foil to make a parcel and place on a baking tray.
6. Bake in the oven for 15 minutes or until chicken is cooked through. Allow to cool.
7. Place the prosciutto (parma ham or beacon) on a baking tray and bake for 5 minutes or until crisp.
8. Remove and drain on kitchen paper. Allow to cool, then break into shards.
9. To make dressing, place remaining lemon juice, garlic and mustard in a food processor with the anchovies, vinegar, yogurt, mayonnaise and grated Parmesan and process until smooth. Season with salt and pepper.
10. Place lettuce in a bowl, tearing larger leaves. Drizzle with some dressing.
11. Tear chicken into pieces, add to bowl with prosciutto and croutons, then toss.
12. Place in 4 individual bowls or 1 large bowl to serve.
13. Drizzle with a little more dressing.
14. Garnish with extra Parmesan.