Light Yogurt Caesar

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Leaf lettucepack 150 g ≈ $0.49 80 g
3. 3 Whole-grain breadpack 350 g ≈ $2.17 40 g
4. 4 Hard cheesepack 200 g ≈ $2.64 20 g
5. 5 Tomatoes≈ $4.67 per kg 80 g
6. 6 Plain yogurtpack 300 g ≈ $2.10 40 g
7. 7 Mustard 4 g
8. 8 Lemon≈ $4.65 per kg 10 g
9. 9 Garlic≈ $10.00 per kg 2 g
10. 10 Olive oil 5 ml
11. 11 Salt 1 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 180°C. Cut the bread into cubes about 1–2 cm in size; toast the bread on a baking sheet about 35×25 cm until golden, about 5–7 minutes, or toast on a dry skillet over medium heat until crisp.

2. Sauté the chicken¹ in a drop of oil over medium heat until golden brown on all sides, then cut into large pieces once cooled.

3. Make the dressing: in a bowl, whisk yogurt, mustard, lemon⁸, garlic⁹ and grated cheese; season to taste and mix until smooth.

4. In a large bowl, combine the chicken¹ pieces and the toasted bread; toss gently so the crust stays crunchy.

5. Pour the dressing over the chicken¹ and bread; mix with a spatula on medium speed for 1–2 minutes until evenly distributed.

6. Continue stirring over medium heat for 2–3 minutes until the dressing is gently warmed and slowly thickens; check doneness by the mixture becoming uniform and viscous.

7. Remove from heat, let rest for 5 minutes under a lid on the table to meld the flavors; then divide onto plates.

8. Serve immediately, optionally garnish with an extra pinch of grated cheese and lemon⁸ wedges; serve with herbs if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.