As my waistline continues to grow and little miss Burton takes up more room on the inside I am finding dinner to be more of a light meal or snack.  So, I have been working on healthy alternatives to grabbing a milkshake or small bowl of ice cream.  Chicken Caesar Salad is my latest creation and I know it's not really new, but it is my version and everyone loved it so much it's been requested to return and often for dinner.  I agree, it is yummy and took all of about 15 minutes to prepare.

Chicken Caesar Salad

Ingredients

For Salad:
1 rotisserie chicken sliced
2 bags romaine lettuce
1 day old baguette diced
2 Tbs Extra Virgin Olive Oil
1 Tbs Italian Seasoning
1/4 C Parmesan grated
1/2 lb. prosciutto cubed

For Dressing:
1 lemon zested and juiced
1/2 clove of garlic minced
1/4 C Extra Virgin Olive Oil
1 tsp Dijon mustard
2 tbs. Greek yogurt
1 anchovy fillet

Directions

Put all of the ingredients for dressing:  lemon zest, juice garlic, oil, mustard, yogurt and anchovy into the food processor and give it a good blitz.  If it's not creamy enough for your liking add a little more yogurt.  For a more traditional Caesar dressing replace the yogurt with an egg yolk.  Pregnant gals should avoid raw foods so yogurt works best in this case.  Place dressing in the bottom of a large salad bowl.
If your chicken isn't hot plop in it a frying pan and heat through.  Remove chicken from pan and add prosciutto cubes and cook until just crispy, remove from pan.  Toss the baguette cubes with olive oil and Italian seasoning.  Place cubes in frying pan and cook over med heat until crispy.  Empty bags of lettuce into a large salad bowl.  Top lettuce with chicken, prosciutto and homemade croutons.  Lastly, add Parmesan cheese and right before serving give it all a good toss to distribute the dressing.

Serves 6-8

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