Grilled Chicken Caesar Salad

By: Pat Schmidt - Tallahassee Memorial Hospital

Updated: Tue 2:44 PM, Jun 19, 2012

Ingredients

1 lb. cooked skinless grilled chicken breasts

Salt and pepper to taste

8 cups washed, dried and torn romaine lettuce

1 cup fat-free croutons

1/2 cup Caesar salad dressing (recipe to follow)

1/2 cup Parmesan curls

Lemon wedges

Caesar Dressing

1 clove garlic, crushed

1/3 cup low-fat cottage cheese

1/2 cup nonfat plain yogurt

1/4 cup grated Parmesan cheese

5 tsp. white wine vinegar

1/2 tsp. Worcestershire sauce

Salt and pepper to taste

Directions

Caesar Salad Dressing

1. In a blender or food processor, puree garlic and cottage cheese until smooth.

2. Add yogurt, Parmesan, vinegar and Worcestershire and pulse to blend.

3. Transfer dressing to a small bowl and season with salt and pepper. Dressing will keep, covered, in the refrigerator for up to 2 days.

Yield for dressing: 1 cup

Serving size: 1 tablespoon

Calories: 10

Protein: 1 g

Fat: 0.3 g

Carbohydrate: 1 g

1. Slice chicken in 1 inch strips. Set aside.

2. In a large bowl, combine lettuce and croutons. Toss with dressing and divide among four plates. Top with sliced chicken, top with Parmesan curls.

Serve immediately with lemon wedges.

Yield for salad and 1/2 cups dressing: 4 servings

Calories: 250

Protein: 36g

Fat: 7 g (sat: 3g)

Carbohydrate: 10g

Sodium: 455mg

Cholesterol: 75 mg

Fiber: 2 g

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