Lunch & Mains
Chicken Caesar Salad with Yogourt Dressing
Yield: Makes 4 servings.
INGREDIENTS
| 2 | boneless skinless chicken breasts |
| 2½ tbsp | olive oil, divided |
| ¼ tsp | each salt and pepper |
| Quarter | baguette, thinly sliced |
| 8 cups | torn romaine lettuce |
Dressing:
| ½ cup | Astro Original Balkan Style 1% Plain yogourt |
| 2 tsp | olive oil |
| 2 tsp | lemon juice |
| 2 | anchovy fillets, minced |
| 1½ tsp | grainy mustard |
| 1 | small clove garlic, minced |
| 1 pinch | each salt and pepper |
| 1/3 cup | grated Parmesan cheese, divided |
PREPARATION
- Brush chicken with 1 tbsp of the oil; sprinkle with salt and pepper. Place chicken on a greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 10 minutes. Let stand for 5 minutes before slicing.
- Meanwhile, brush baguette with remaining oil; grill over medium heat, turning once, until toasted, 1 to 2 minutes.
- Dressing: In a large bowl, whisk together yogourt, oil, lemon juice, anchovies, mustard, garlic, salt and pepper; stir in all but 2 tbsp of the cheese. Toss with lettuce and sliced chicken.
- Divide salad among plates. Top with remaining cheese and grilled baguette slices.
ADDITIONAL NOTES
This dressing can be refrigerated for up to 5 days and will easily replace any store-bought version.

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