This dish should taste exactly like your favourite Caesar salad. However, the good news is that it contains only half the fat of the traditional version. How? I hear you ask. Well, the dressing uses silken tofu instead of mayo, which makes a lighter, leaner topping for this delicious salad.
Calories: 270 (approximately)
Olive oil cooking spray
1 pound skinless, boneless chicken breast halves
1/4 plus 1/8 teaspoon kosher salt, divided
1/4 plus 1/8 teaspoon freshly ground black pepper, divided
1/2 cup silken soft tofu
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon minced garlic
1/2 teaspoon anchovy paste
1 tablespoon water
2 tablespoons grated and 1/4 cup shaved fresh Parmesan cheese
8 cups romaine lettuce cut crosswise into 2-inch strips
1 1/4 cups fat-free croutons
Preparation (around 15 mins prep time & 12 mins cooking)
1. Heat a grill pan to a medium-high. Mist chicken breasts with olive oil spray, and season with 1/4 teaspoon each salt and pepper. Grill the chicken until just cooked through. This should be about 5 to 6 minutes per side. Then Place chicken on a cutting board and leave to rest for around 5 minutes. This will allow the juices to redistribute. Then cut into delicious bite-size pieces.
2. Add the next 8 ingredients plus the remaining salt and pepper into a blender and mix until well-combined and creamy. Add 1 tablespoon water to thin and stir in grated Parmesan.
3. Finally toss lettuce, croutons, and dressing in a large bowl; divide among 4 plates. Arrange chicken over salads, sprinkling each with shaved Parmesan.