- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
I am not a salad person, but my husband loves them. So I made this one to go with the Pasta dinner I made.
- Cubed Crusty bread croutons - 2 cups
- Olive oil - 1 Tbsp
- Non fat yogurt - 1/4 cup
- Parmesan Cheese Shredded 1/2 cup
- Garlic - 1 clove
- Lemon juice - 1 -2 Tsp (or to taste)
- Dijon mustard 1/2 Tsp
- Chicken breast boneless - 1
- Lettuce or Cabbage - 3 cups
- Salt and pepper -to taste
Puree the yogurt, parmesan, garlic, lemon juice, mustard.
Pound the chicken breast, brush 2 Tbsp of pureed mixture along with a bit of salt, olive oil and cook until golden and cooked through on a heavy bottomed pan. This will take about 5-7 minutes. Transfer the chicken to cutting board, and cut it in strips.
Tear the lettuce, add croutons, chicken and the remaining dressing. Season with salt and pepper. Decorate with capsicum. used red capsicum.
Caesar Salad was a great accompaniment to Chicken Pasta with mushrooms