A lighter, diabetes-friendly take on the classic Caesar. Crisp romaine, tender grilled chicken, shaved Parmesan, and a creamy Greek yogurt dressing — rich flavour with minimal carbs and no blood sugar spike.
Season chicken breast with salt, pepper, and a drizzle of olive oil. Grill or cook in a non-stick pan over medium-high heat for 6–7 minutes per side until cooked through (internal temp 74°C / 165°F). Let rest 5 minutes, then slice.
While the chicken rests, prepare the dressing: whisk together Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovy paste (if using), Worcestershire sauce, and grated Parmesan. Season with salt and pepper. Add 1–2 tbsp of water to reach a pourable consistency.
Tear or chop the romaine into bite-sized pieces and place in a large salad bowl. Halve the cherry tomatoes and add to the bowl.
Drizzle the dressing over the lettuce and toss gently to coat all leaves evenly.
Divide the salad among 4 plates. Top each with sliced grilled chicken and shaved Parmesan. Serve immediately.
Low in carbs — use your usual dosing method agreed with your care team to dose precisely. The high protein and fat content (from chicken and Parmesan) can cause a delayed blood sugar rise 2–4 hours after eating, so monitor your levels after the meal and log it in your journal to learn your personal response.
