Chicken Caesar Salad
Adapted from CooksAid.com
Nutrition Facts
| Serving Size |
1 |
| Calories |
380 |
| Total Fat |
19 g |
| Saturated Fat |
4 g |
| Sodium |
863 mg |
| Total Carbohydrate |
26.5 g |
| Dietary Fiber |
5 g |
| Protein |
28.5 g |
Ingredients and Preparation
| Ingredients |
Measures |
| Whole wheat bread, sliced into ½-inch cubes |
3 slices |
| Olive oil |
2 + 2 teaspoons |
| Garlic cloves, minced |
1 + 1 |
| Parmesan cheese, grated |
1 + 1 tablespoon |
| Chicken cutlets |
6 ounces |
| Salt |
¼ teaspoon |
| Freshly ground pepper to taste |
| Juice of ½ lemon |
| Low-fat mayonnaise |
2 tablespoons |
| Worcestershire sauce |
¼ teaspoon |
| Anchovy fillet, chopped (optional) |
1 |
| Romaine lettuce, washed, cut into ribbons, and dried |
1 head |
- Directions
- Preheat the oven to 350˚F.
- In a small bowl, toss together bread cubes, 2 teaspoons olive oil, garlic, and 1 tablespoon of Parmesan cheese. Distribute croutons onto a baking sheet and bake in the oven, tossing occasionally, for about 10 minutes, until golden. Remove and let cool.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Season chicken with the salt and pepper and cook for 2-3 minutes on each side, until lightly browned and cooked through. Remove from skillet and set aside. Once chicken has cooled off a bit, slice into strips.
- In a blender, combine lemon juice, mayonnaise, Worcestershire sauce, anchovy fillet, and remaining garlic and Parmesan cheese. Process until smooth.
- Toss together lettuce and dressing and distribute onto plates. Top each plate with chicken and croutons.
Exchanges
3 very lean meats; 3 fats; 1.5 starches; 1 vegetable
Side Suggestions: Whole Wheat Baguette
[PRINTER FRIENDLY VERSION]
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