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Grilled Chicken Caesar Salad
Grilled Chicken Caesar SaladThe creamy dressing is made with a reduced-fat mayonnaise and a touch of olive oil resulting in a rich tasting, full-flavored salad that is lower in calories and fat than the original version.
  • 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.


Nutritional Information
Per serving: 351 calories, 19g total fat, 4.1g saturated fat, 7.1g monounsaturated fat, 5.9g polyunsaturated fat, 2.4g dietary fiber, 27g protein, 20g carbohydrate, 68mg cholesterol, 846mg sodium.
Good source of: folate, selenium, vitamin B6.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
20