Give typically heavy caesar dressing a lighter makeover by swapping mayonnaise for Greek yogurt – it’s lower in fat and calories, but still deliciously creamy.
Prep:30 mins
Serves 4
4 skinless chicken breasts2 tsp olive oiljuice 1 lemon1 large Romaine or Cos lettuce, chopped into large pieces1 punnet salad cress4 hard-boiled eggs, peeled and quartered25g parmesan, finely grated50g anchovy fillets, half chopped, half left whole170g pot fat-free Greek yogurt
STEP 1Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.STEP 2Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
