Use drained yogurt as the foundation for a creamy, low-fat Caesar salad dressing. Store the remaining spice blend in an airtight container; it's also good on pork chops, pork tenderloin, or beef tenderloin steaks. If you don't have a spice or coffee grinder, use a mortar and pestle.

Graham Kerr
Recipe by Cooking Light January 2005


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • To prepare dressing, place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Combine yogurt cheese, 1 1/2 tablespoons water, mustard, vinegar, and garlic; stir well. Set dressing aside.

  • Preheat oven to 350°.

  • To prepare croutons, arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread cubes with cooking spray. Sprinkle evenly with 1/4 teaspoon Italian Spice Blend, 1/8 teaspoon pepper, and dash of salt; toss well to coat. Bake at 350° for 15 minutes or until lightly browned; set aside.

  • To prepare chicken, heat a large nonstick skillet over medium-high heat. Rub chicken with 1 teaspoon Italian Spice Blend, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat skillet with cooking spray. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; cool slightly. Cut chicken across grain into thin slices.

  • To assemble salad, combine croutons, romaine lettuce, and watercress in a large bowl. Drizzle with dressing; toss well to coat. Place 2 cups salad on each of 4 plates. Divide the sliced chicken evenly among salads, and sprinkle each serving with 1 tablespoon grated Parmesan cheese. Sprinkle with additional freshly ground black pepper, if desired.

Nutrition Facts

291 calories; calories from fat 22%; fat 5.3g; saturated fat 1.9g; mono fat 1.6g; poly fat 0.9g; protein 35.6g; carbohydrates 22g; fiber 3.8g; cholesterol 71mg; iron 3.1mg; sodium 706mg; calcium 244mg.