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Le Chaudron recipe
Salade poulet césar light
Light chicken Caesar salad
⏱ 20 minServes 2Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)chicken breast
200 g (7 oz)romaine lettuce
40 g (1½ oz)grated Parmesan
20 gwhole-wheat croutons
100 g (3½ oz)nonfat Greek yogurt
1 tspmustard
1 tbsplemon juice
2anchovy fillets, chopped
1 clovegarlic
1 tspolive oil
- 200 g (7 oz) chicken breast
- 200 g (7 oz) romaine lettuce
- 40 g (1½ oz) grated Parmesan
- 20 g whole-wheat croutons
- 100 g (3½ oz) nonfat Greek yogurt
- 1 tsp mustard
- 1 tbsp lemon juice
- 2 anchovy fillets, chopped
- 1 clove garlic
- 1 tsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat a griddle or skillet over high heat with the olive oil. Season the chicken breasts on both sides.
- Cook the chicken for 6 minutes per side until golden and firm. Rest for 5 minutes before slicing.
- Meanwhile, pound the garlic (green germ removed) and anchovies in a mortar (or chop very finely) to a paste.
- Make the light Caesar dressing: mix the Greek yogurt, mustard, lemon juice, garlic-anchovy paste and pepper.
- Wash and dry the romaine and tear into large pieces.
- Slice the chicken thinly against the grain.
- Arrange the romaine on 2 large plates and top with the warm chicken and croutons.
- Spoon over plenty of dressing, top with Parmesan shavings made with a peeler, and serve right away.
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