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Grilled Chicken Caesar Salad
EatingWell Test Kitchen
“Our Grilled Chicken Caesar is far lighter, and just as good, as the popular full-fat version.”
1 pound boneless, skinless chicken breasts, trimmed of fat
1 teaspoon canola oil
¼ teaspoon salt, or to taste
8 cups washed, dried and torn romaine lettuce
1 cup fat-free croutons
Freshly ground pepper, to taste
½ cup Caesar Salad Dressing, (recipe follows)
½ cup Parmesan curls, (see Tip)
1Prepare a grill or preheat broiler.
2Rub chicken with oil and season with salt and pepper. Grill or broil chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side.
3Combine lettuce and croutons in a large bowl. Toss with Caesar Salad Dressing and divide among 4 plates. Cut chicken into ½-inch slices and fan over salad. Top with Parmesan curls. Serve immediately, with lemon wedges.
Make Ahead Tip: The dressing keeps, covered, in the refrigerator for up to 2 days.
Tip: To make parmesan curls, start with a piece of cheese that is at least 4 ounces. Use a swivel-bladed vegetable peeler to shave off curls.