Spring Caesar Salad

I like to make a lightened up version that is healthy and tasty all at once. I usually add tomatoes in lieu of croutons to make it a touch healthier, I also use low-fat mayonnaise to keep the dressing very light. In this version I top the salad with grilled chicken, but it would be delicious with broiled salmon or grilled portobello mushrooms on top as well! —



  • 1 anchovy, finely chopped
  • 3 tablespoons grated Parmesan cheese
  • 1 ½ tablespoons fat-free mayonnaise
  • 1 lemon, juiced
  • 1 garlic clove, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 dash Worcestershire sauce
  • ¼ cup olive oil


  • 2 hearts of romaine, washed and roughly chopped
  • 2 grilled chicken breasts, thinly sliced
  • ½ cup small tomatoes, halved


1. In a large bowl mash the anchovy with fork tines, then whisk in the Parmesan, mayonnaise, lemon juice, Dijon, garlic, and Worcestershire sauce. Pour the olive oil in a steady stream into the bowl, whisking continuously.

2. Divide the lettuce leaves amongst two plates. Place about ¼ cup of the halved tomatoes on each plate. Drizzle the dressing over the top of the salads and top with the chicken breasts. Serve!

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