Serves: 5
Serving size: 1½ cups salad plus 1 to 2 tablespoons dressing
Calories per serving: 216
In the interest of time, this recipe calls for using a precooked rotisserie chicken. When you select a rotisserie chicken, make certain you buy one that has no salt added. Remember to remove all the skin and fat. I have kept the cheese to a minimum, because a little goes a long way when a recipe has so many ingredients that contribute to the flavor. My twist on a traditional Caesar salad dressing is to use yogurt for creaminess. Dijon mustard and Worcestershire sauce are my secret weapons in this healthier version of dressing. I leave the anchovies out of the traditional Caesar salad dressing, because they are so salty.
1½ cups shredded skinless rotisserie chicken
1 small red onion, sliced into half-moons
2 hard-boiled eggs, chopped
½ cup cherry tomatoes, halved
⅓ cup plain nonfat Greek yogurt
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1½ teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2½ tablespoons grated Parmigiano Reggiano cheese
2 heads romaine lettuce, cut into 1½-inch pieces, for serving
Make the salad: in a large bowl, mix together the shredded chicken, onion, eggs, and tomatoes and set aside.
Make the dressing: in a small bowl, combine the yogurt, garlic, Worcestershire, lemon juice, mustard, and pepper. Whisk to combine fully.
While whisking, drizzle in the olive oil. Add the cheese and whisk to combine.
Toss the salad with ¼ cup of the dressing.
Serve over the romaine lettuce.
Save the remaining dressing for a quick and easy salad. It will keep in the refrigerator for two weeks.