It’s been a while since I’ve put something up about dinners…not because we stopped eating them, but because sometimes sleep and new TV shows take over (seriously…watch Orange is the New Black on Netflix). In any case, I’ll be posting dinners over the past couple of weeks that we’ve had and even one of our cheat meals.
This one is one that comes together in a matter of minutes. The secret here is to use a rotisserie chicken to save time. Plus, it makes for great, moist chicken. Really, outside of making the dressing, this thing takes no time at all.
The caesar dressing recipe is from Cooking Light (here). It’s got some ingredients I didn’t know could go into caesar dressing, but it turns out great. If you don’t like lemon as much, you can use a little less, but it will beat any restaurant dressing out there. Once the dressing comes together, dinner is almost done. We grated some parmesan cheese on top, threw on some croutons and you got yourself a salad. We cooked up some of the new Pillsbury Whole Wheat Dinner Rolls and sat down to enjoy.
The next day for lunch we had extra chicken and dressing left over. I grabbed some low calorie pita pockets and figured, let’s do this. I put the chicken in with the dressing, grabbed some lettuce, and cheese and lunch was on the table. It was a quick way to reuse the ingredients from the night before.
So, if you’re looking for just a caesar dressing for a side salad, or something to make a meal out of…this one definitely is a winner.
- 1/3 cup plain fat-free yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1 garlic clove, minced
- Combine all ingredients in a bowl; stir well with a whisk.