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Skinny Caesar Salad

Grilled chicken caesar salad gets a makeover with dressing made from silken soft tofu. Serve with grated Parmesan cheese and fat free croutons

Yield: Makes 4 servings (serving size: 2 cups lettuce and 1/4 pound chicken)

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes

Nutritional Information

Calories per serving: 269
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 31g
Carbohydrate per serving: 13g
Fiber per serving: 3g
Cholesterol per serving: 69mg
Iron per serving: 2.5mg
Sodium per serving: 510mg
Calcium per serving: 178mg


  • Olive oil cooking spray
  • 1 pound skinless, boneless chicken breast halves
  • 1/4 plus 1/8 teaspoon kosher salt, divided
  • 1/4 plus 1/8 teaspoon freshly ground black pepper, divided
  • 1/2 cup silken soft tofu
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon anchovy paste
  • 1 tablespoon water
  • 2 tablespoons grated and 1/4 cup shaved fresh Parmesan cheese
  • 8 cups romaine lettuce cut crosswise into 2-inch strips
  • 1 1/4 cups fat-free croutons


1. Heat grill pan to medium-high. Mist chicken breasts with olive oil spray, and season with 1/4 teaspoon each salt and pepper. Grill chicken until just cooked through, about 5–6 minutes per side. Place chicken on a cutting board and let rest about 5 minutes to allow juices to redistribute; cut into bite-size pieces.

2. Mix next 8 ingredients and remaining salt and pepper in a blender until well-combined and creamy, scraping down blender sides, as necessary. Add 1 tablespoon water to thin. Stir in grated Parmesan.

3. Toss lettuce, croutons, and dressing in a large bowl; divide among 4 plates. Arrange chicken over salads, sprinkling each evenly with shaved Parmesan.

Original source can be found HERE