Easy Chicken Caesar Salad

Sometimes you just want an easy dinner that makes you feel like you’re cheating when you’re not. After an afternoon of drinking and eating bowling alley food with the Georgia Peach and her husband Thyroid Storm, (he’s an endocrine super hero) that was exactly what I needed. Here is a sampling of what we ate at Bowlmor. Thank goodness for the recent Living Social voucher, I couldn’t believe how expensive bowling has gotten. I guess that’s what happens when you only bowl once every 10 years. 

Pigs in a blanket make you feel like a kid again

Nachos in a can are easier to eat on a plate

Tater Tots really make you fee like a kid again

Looking for a quick and healthy dinner, I turned to an old standby that won’t disappoint. Grilled Chicken Caesar Salad, where all the elements can be made at home in under an hour.

Croutons

1. Preheat oven to 350 (I use my toaster oven)
2. Take day old bread or any bread you have in your house and cut into cubes
3. Put cubes into a plastic bag and sprinkle some oil and add seasonings that you like. (Today I used garlic, thyme, salt, pepper, and oregano.) Shake the bag so the bread is coated evenly (but not heavily)
4. Place cubes on a baking sheet and shave some Parmesan cheese on them
5. Bake for 15-20 minutes until bread looks like croutons.

These keep in an airtight container for a few days so you can make more then you need and put them in your soups and salads during the week.

Creamy Caesar Dressing

In a small bowl add:

1. 16oz of non-fat Greek yogurt
2. 1 clove of garlic minced
3. Juice of ½ a lemon
4. Anchovy paste to taste (it just gives a slight fishy tang, but you can leave it out). You can also use fresh chopped anchovies but I’ve found that to be wasteful because I‘d use 2 fillets and throw the rest out. The paste is already chopped and lasts a long time in the fridge.
5. Salt/pepper
6. Parmesan cheese to taste
7. Olive Oil
8. Mix everything together until blended. To make it less creamy add extra oil or lemon juice. I like mine thick and creamy

Grilled Chicken

1. Marinate the chicken breasts with some oil and seasonings as you like. I marinate the chicken for about 30 minutes while I make the dressing and clean and cut the lettuce
2. Pound chicken to even thickness
3. Grill on a hot grill pan until it’s done (if you don't have a grill pan, you can bake the breasts at 350 for 8-10 minutes a side)
4. Cut into bit size pieces

 

Serve over a bed of romaine and garnish with fresh shaved Parmesan

 

Enjoy!

After you’ve tried it, let me know what you think. Did you do anything differently to make it your own?