Skinny chicken Caesar salad

Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt – low in fat and calories, but still deliciously creamy

  • Prep:30 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 321
  • fat 12g
  • saturates 4g
  • carbs 4g
  • sugars 3g
  • fibre 3g
  • protein 48g
  • salt 1.8g


  • 4 skinless chicken breasts
  • 2 tsp olive oil
  • juice 1 lemon
  • 1 large Romaine or Cos lettuce, chopped into large pieces
  • 1 punnet salad cress
  • 4 hard-boiled eggs, peeled and quartered
  • 25g Parmesan, finely grated
  • 50g anchovies fillets, half chopped, half left whole
  • 170g pot fat-free Greek yogurt


  1. Put 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.

  2. Arrange 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.

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