TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon fat-free sour cream
  • 2 teaspoons water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground pepper
  • 2 tablespoons grated Parmesan cheese, divided
  • 7 cups torn romaine
  • 3 cups julienned cooked chicken breast, warmed

Nutritional Facts

1-3/4 cups: 254 calories, 11g fat (2g saturated fat), 83mg cholesterol, 169mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable.


  1. In a small bowl, whisk the lemon juice, oil, sour cream, water, Worcestershire sauce, mustard, garlic and pepper. Stir in 1 tablespoon Parmesan cheese.
  2. Toss the romaine with 1/4 cup dressing; divide among four plates. Top with chicken; drizzle with remaining dressing. Sprinkle with remaining Parmesan cheese. Yield: 4 servings.
Originally published as Dijon Chicken Caesar Salad in Light & Tasty August/September 2007, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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