Chicken Caesar Salad with Yoghurt Dressing

Ingredients:

• 2 boneless, skinless chicken breasts (or use cooked leftover chicken)
• 1 tbsp olive oil
• ¼ tsp each salt and pepper
• 8c torn Romaine lettuce
• Dressing:
• ½c 0% fat unsweetened yoghurt (we prefer Greek)
• 2 tsp olive oil
• 2 tsp lemon juice
• 2 anchovy fillets, minced
• 1½ tsp grainy mustard
• 1 small clove garlic, minced
• Pinch each salt and pepper
• 1/3c grated parmesan cheese

Method:

1. Brush chicken with 1 tbsp of the oil; sprinkle with salt and pepper. Grill chicken, turning once, until no longer pink inside, about 10 minutes. Let stand for 5 minutes before slicing.
2. In a large bowl, whisk together yoghurt, oil, lemon juice, anchovies, mustard, garlic, salt and pepper; stir in all but 2 tbsp of the cheese.
3. Toss the dressing with the lettuce and chicken, and serve topped with the remaining cheese.

This dressing can be refrigerated for up to 5 days.

Makes 4 servings; count each serving as 3 protein and 1 fat.
Recipe courtesy of Canadian Living.