Caesar salad with mozzarella and low-fat yogurt

Name: Caesar salad with mozzarella and low-fat yogurt
Ingredients: 600 g chicken breast; 2 tablespoons olive oil; 1 teaspoon salt; 3/8 teaspoon white pepper; 1 teaspoon sweet paprika; 250 g lettuce; 1 medium tomato (150 g); 1 medium red onion (150 g); 125 g mozzarella; 2 slices bread (60 g); 2 tablespoons low-fat yogurt; 1/2 teaspoon mild mustard; 1/8 teaspoon white pepper

Salad - Caesar salad with mozzarella and low-fat yogurt by Anica N. - Recipia

The chicken breast pieces, cut to a similar thickness, brown evenly in this Caesar salad with mozzarella and low-fat yogurt. The tomato and onion stay fresh under the yogurt and mustard dressing, while the mozzarella and croutons add soft and crunchy bites. I cut the chicken breast into pieces of a similar thickness before putting it in the pan. Prep: 20 minutes. Cook: 24 minutes. Total time: 44 minutes. Serves: 4. About 470 kcal and 55 g protein per serving.

Ingredients

For the salad

600 g chicken breast
2 tablespoons olive oil
1 teaspoon salt
3/8 teaspoon white pepper
1 teaspoon sweet paprika
250 g lettuce
1 medium tomato (150 g)
1 medium red onion (150 g)
125 g mozzarella
2 slices bread (60 g)

For the dressing

2 tablespoons low-fat yogurt
1/2 teaspoon mild mustard
1/8 teaspoon white pepper

Preparation

1. Preheat the oven to 200 °C. Cut the bread into cubes and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon white pepper and 1/4 teaspoon sweet paprika. Bake for 10 minutes, until browned. 2. Cut the chicken breast into pieces about 2 cm thick and season with 3/4 teaspoon salt, 1/4 teaspoon white pepper and 3/4 teaspoon sweet paprika. Heat 1 tablespoon olive oil in a pan and fry the chicken for 7 minutes on each side, until browned and no longer pink in the center. 3. Wash and dry the lettuce, then tear the leaves into strips or cut them with a knife. Slice the tomato, cut the onion into rings and dice the mozzarella. 4. Cut the chicken into bite-sized pieces and add it to the lettuce with the croutons. Mix the yogurt with the mild mustard and 1/8 teaspoon white pepper, pour the dressing over the salad and toss.

Notes

Thick chicken breast can be sliced lengthwise so it doesn’t stay raw in the middle. Dry the washed leaves well, otherwise the water will thin the dressing. I time the prep around the meal and toss the salad just before serving, because the dressing softens the croutons. Keep the cooked chicken separately in the fridge for up to 3 days; keep the vegetables and dressing separate too. A clear soup goes well alongside; you can add 80 g corn or half a bell pepper, and the croutons can be made from gluten-free bread. The bread contains gluten, and the mozzarella and yogurt are dairy products.