Low-fat chicken Caesar salad

Step 1

Preheat the oven to 180°C.

Step 2

Place bread cubes on a baking tray and bake for 10 minutes or until golden.

Step 3

Combine 2 tablespoons lemon juice, half the garlic and half the mustard in a bowl. Place each chicken breast on a 30cm piece of foil, spoon over some lemon mixture and season with salt and pepper. Fold in sides of foil to make a parcel and place on a baking tray. Bake in the oven for 15 minutes or until chicken is cooked through. Allow to cool.

Step 4

Place the prosciutto on a baking tray and bake for 5 minutes or until crisp. Remove and drain on kitchen paper. Allow to cool, then break into shards.

Step 5

To make dressing, place remaining lemon juice, garlic and mustard in a food processor with the anchovies, vinegar, yoghurt, mayonnaise and grated parmesan and process until smooth. Season with salt and pepper.

Step 6

Place lettuce in a bowl, tearing larger leaves. Drizzle with some dressing. Tear chicken into pieces, add to bowl with prosciutto and croutons, then toss. Place in 4 individual bowls or 1 large bowl to serve. Drizzle with a little more dressing. Garnish with extra parmesan.