A Family That Eats Together: Healthy and Flavorful Chicken Caesar Salad

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

This recipe is inspired by Jamie Oliver. I love the simplicity of the ingredients and the result, which is a truly amazing healthy salad. You must we wondering about how the salad dressing could be low fat. By simply substituting all the normal creamy ingredients of Caesar with 0% fat Greek yogurt; the dressing becomes creamy and satisfying without all the fat.

Now, some families have those amazing kids who will eat anything, even salad–I bow down to you. But since my son won't eat salad, I make this into a wrap using a fresh flour tortilla and all of a sudden it is a perfect meal for him. It's also a perfect lunch for me at work the next day too!

Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 1 small head of romaine lettuce, chopped
• 1/2 pint cherry tomatoes, quartered
• 1 jarred and roasted red pepper, chopped
• 1/2 cup chopped pancetta
• 1/2 cup grated parmesan cheese

for the chicken

• 1 boneless, skinless chicken cutlet
• 2 tablespoons corn meal
• 1 teaspoon smoked paprika
• salt
• pepper
• for the croutons
• 2 cups chopped day old bread
• 1 garlic clove minced
• 2 tablespoons olive oil
• salt
• pepper

for the dressing

• 1 tablespoon 0% fat Greek yogurt
• juice of one lemon
• 2 teaspoons Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 1 small garlic clove
• 1 cup fresh basil leaves
• 1 teaspoon anchovy paste
• 2 tablespoons parmesan cheese
• salt
• pepper

Directions

1. Preheat the oven to 350 degrees. Toss the bread, garlic, oil, salt and pepper on a baking sheet and cook until they are light brown.
2. Slowly render the fat of the pancetta in skillet over low heat. When it is crisp, remove and set aside.
3. Coat the chicken with the corn meal, paprika, salt and pepper.
4. Reheat the skillet with the pancetta fat over medium heat. Place the chicken in the skillet and cook for 3-4 minutes per side. Remove and set aside and then slice when cooled.
5. To make the dressing: add the yogurt, lemon juice, Worcestershire sauce, balsamic vinegar, garlic, basil, anchovy paste, parmesan cheese, salt and pepper to a food processor and blend until it is a creamy dressing.
6. Plate the salad with the romaine, sliced chicken, cherry tomatoes, crumbled pancetta, roasted red peppers, croutons, and a handful of a little more Parmesan cheese and drizzle of the dressing. Toss well and serve.