Phone

Recipes

Spinach Caesar with Chicken & Grilled Peppers
Caesar salad lovers are legion, and this variation on the theme should appeal to even the most discerning of them. Spinach replaces the original Romaine lettuce, and grilled peppers are added for vitamin C. The Parmesan remains, as do the croutons and anchovies, but missing, and with good reason, is the raw egg.
  • 2 ounces crusty French bread, cut into 1/4-inch-thick slices
  • 2 large red bell peppers, cut into thin strips
  • 1 teaspoon extra-virgin olive oil
  • 1/2 pound skinless, boneless chicken breast, cut into 1-inch chunks
  • 3/4 teaspoon black pepper
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1 ounce grated Parmesan cheese
  • 4 anchovy fillets or 2 teaspoons anchovy paste
  • 1 garlic clove, peeled
  • 8 cups (loosely packed) stemmed spinach leaves

1. Preheat broiler. Place bread slices on baking sheet and broil 30 seconds, or until lightly toasted. Let cool slightly, then cut croutons in half. Leave broiler on.

2. Spray a jelly-roll pan with nonstick cooking spray. Place bell pepper strips on pan, drizzle with olive oil, toss to coat well and broil 3 to 4 inches from heat, stirring several times, 4 to 5 minutes, or until peppers are lightly charred in spots.

3. Add chicken and 1/4 teaspoon of black pepper to jelly-roll pan, and toss to mix. Broil 3 to 4 minutes longer, stirring several times, until peppers are tender and chicken is cooked through. Cover loosely with a foil to keep warm.

4. Meanwhile, in food processor, combine mayonnaise, lemon juice, all but 2 tablespoons of Parmesan, anchovies, remaining 1/2 teaspoon black pepper, and 1 tablespoon water. With machine running, add garlic and process until pureed.

5. Place spinach, chicken and bell peppers (and any juices that have collected on pan) and croutons in large salad bowl. Add dressing and reserved 2 tablespoons Parmesan, and toss to mix.


Nutritional Information
Per serving: 236 calories, 11g total fat, 2.6g saturated fat, 3.3g monounsaturated fat, 3.8g polyunsaturated fat, 3.9g dietary fiber, 19g protein, 18g carbohydrate, 45mg cholesterol, 547mg sodium.
Good source of: beta-carotene, lutein & zeaxanthin, niacin, quercetin, selenium, vitamin B6, vitamin C, vitamin K.


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

Prep Time
30