Skinny Caesar Salad
200g/7oz chicken breast fillets
1 head cos (romaine) lettuce
2 tbsp salad croûtons
2 tbsp freshly grated Parmesan
For the Caesar dressing
2 tbsp oil-free vinaigrette
grated zest and juice of 1 lemon
1 large garlic clove, crushed
a few drops of Worcestershire sauce
1 small egg yolk
salt and ground black pepper
1 Lightly spray a ridged griddle pan with oil and place over a medium heat. Add the chicken and cook, turning occasionally, for 8–10 minutes until golden brown outside and thoroughly cooked inside.
2 To make the Caesar dressing, mix together the vinaigrette, lemon zest and juice, garlic and Worcestershire sauce. Beat in the egg yolk and season to taste with salt and pepper.
3 Tear the cos lettuce leaves into pieces and toss with the croûtons in the dressing. Divide the salad between two serving plates.
4 Cut the chicken into thin slices or cubes and scatter on top. Sprinkle with the Parmesan and serve.