The Recipe: Summer Meal
There is nothing like a refreshing summer meal filled with berries and goodness to brighten up ones day. They say food is one of the main controlling factors of ones day hence the fact that we have decided to give you a low fat solution to one of the most common meals ordered in any restaurant.
Yes folks today we are making Chicken Ceaser Salad accompanied by a fantastic Raspberry Lemonade.
Raspberry Lemonade
Ingredients:
3 cups sugar
1 bag frozen raspberries
Ice cubes, for serving
Directions:
Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
Fill mason jars with ice cubes and top them off with the lemonade.
Light Chicken Ceaser Salad
4 cups cubed day-old crusty bread (preferably whole wheat)
2 tablespoons extra-virgin olive oil
1/2 cup nonfat plain Yogurt
1 cup shredded Parmesan cheese
1 small clove garlic
2 anchovy fillets
Juice of 1 lemon
1 teaspoon Dijon mustard
1 pound skinless, boneless chicken breasts
Salt
2 romaine lettuce hearts, chopped
Freshly ground pepper
Directions:
Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes.
Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons Parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender.
Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons Parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board.
Toss the lettuce, croutons and the remaining dressing and 3/4 cup Parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
Per serving: Calories: 368; Total Fat: 15 grams; Saturated Fat: 4 grams; Protein: 37 grams; Total carbohydrates: 21 grams; Sugar: grams; Fiber: 6 grams; Cholesterol: 85 milligrams; Sodium: 534 milligrams
Photograph by Christopher Testani,
