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Healing Kitchen

Grilled Chicken Caesar Salad

After sampling the "chicken Caesars" in several local restaurants, Harrison Jeffs was inspired to prepare this new favorite at home. When he checked his favorite cookbook, however, he was appalled to see that the dressing calls for raw eggs. And the sauteed croutons sounded awfully greasy. Makeover squad to the rescue! Light mayonnaise lends body to the dressing, which is flavored with the traditional lemon juice and anchovies. The croutons are oven-toasted; when tossed with the dressing, they pick up its flavors. If you're a real garlic fan, rub the bread with raw garlic before cutting into cubes for toasting.

  • 4 ounces crusty French bread (half a small loaf), cut into 1/2-inch chunks (about 4 cups)
  • 1/3 cup reduced-fat mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 5 anchovy fillets
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon salt
  • 2 garlic cloves, peeled
  • 3/4 pound thin-sliced chicken breast cutlets, cut into bite-size pieces
  • 6 cups shredded Romaine lettuce
  • 1/4 cup grated Parmesan cheese

1. Preheat broiler.

2. In a food processor, combine mayonnaise, lemon juice, oil, anchovies, mustard, pepper, salt and 3 tablespoons water. With machine running, drop garlic cloves through feed tube and process until pureed.

3. Put chicken in a medium bowl and toss with 1/4 cup of dressing. Spread chicken out on a broiler pan and broil 4 to 5 inches from heat for five minutes, without turning, or until cooked through. Remove chicken from oven but leave broiler on.

4. Place bread on a jelly-roll pan and broil 4 to 5 inches from the heat for about one minute, until browned, turning often.

5. Place romaine in a salad bowl. Add remaining dressing, chicken, croutons, and Parmesan cheese, and toss to coat.

 

 

PER SERVING
BEFORE
AFTER
Calories
451
351
Dietary fiber (g)
1.3
2.4
Total fat (g)
35
19
Saturated fat (g)
6.4
4.1
Cholesterol (mg)
89
68
Sodium (mg)
612
846
Folate (mcg)
82
146

Author: the Healing Kitchen staff
Date Published: 01/14/2000
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