Grilled Chicken Caesar Salad

By: Pat Schmidt - Tallahassee Memorial Hospital
By: Pat Schmidt - Tallahassee Memorial Hospital

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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