Grilled Chicken Caesar Salad

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From: EatingWell Magazine April 1998

Our Grilled Chicken Caesar is far lighter, and just as good, as the popular full-fat version.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound boneless, skinless chicken breasts, trimmed of fat
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt, or to taste
  • 8 cups washed, dried and torn romaine lettuce
  • 1 cup fat-free croutons
  • Freshly ground pepper, to taste
  • 1/2 cup Caesar Salad Dressing, (recipe follows)
  • 1/2 cup Parmesan curls, (see Tip)
  • Lemon wedges

Preparation

  • Active

  • Ready In

  1. Prepare a grill or preheat broiler.
  2. Rub 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.
  3. Combine lettuce and croutons in a large bowl. Toss with Caesar Salad Dressing and divide among 4 plates. Cut chicken into 1/2-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.

Nutrition information

  • Per serving: 282 calories; 7 g fat(3 g sat); 1 g fiber; 16 g carbohydrates; 34 g protein; 13 mcg folate; 91 mg cholesterol; 3 g sugars; 6794 IU vitamin A; 24 mg vitamin C; 188 mg calcium; 2 mg iron; 623 mg sodium; 421 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch 2 vegetable 4 lean meat For Caesar Salad Dressing free food

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