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Poultry: Grilled Chicken Caesar Salad

Source of Recipe

Delicious Ways to Control Diabetes Cookbook


Recipe Introduction

The classic Caesar salad with homemade croutons. The delicious marinated and grilled chicken makes this salad a meal. Exchanges
Makes 6 (2-cup) servings

4 (4 ounce) skinned, boned chicken breast halves
1/2 cup reduced-fat Caesar dressing, divided
2 cups cubed French bread
Olive oil-flavored cooking spray
6 cups torn romaine lettuce
1 cup sliced cucumber
2 medium tomatoes, each cut into 8 wedges
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper (optional)

Place chicken in a heavy-duty, zip-top plastic bag; pour 1/4 cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.

Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.

Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Cut chicken into slices.

Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining 1/4 cup dressing over lettuce mixture, and toss well. Sprinkle with pepper, if desired.

Per Serving: Calories 206 Fat 7.2g (sat 1.3g) Protein 20.5g Carbohydrate 13.0g Fiber 1.7g Cholesterol 53mg Sodium 554mg ++++ Exchanges: 1 Starch, 21/2 Lean Meat