Email to Phyllis_ aka_ Filus      

Poultry: Chicken Caesar Salad

Source of Recipe

Good Housekeeping Magazine - online


Recipe Introduction

Have a little extra time? Add cherry tomatoes that have been cut in half and sliced cucumbers to greens when tossing. Use your vegetable peeler to make thin shavings of fresh Parmesan cheese to garnish the top of the salad. Serving: 4
Total Time: 10 minutes

12 ounces chicken-breast tenders
1 tablespoon vegetable oil
Salt-Free seasoning to taste
1 bag (7.5 to 10 ounces) regular or reduced-fat Caesar salad kit
1 bag (5 ounces) baby romaine or baby spinach leaves
3/4 cup matchstick-thin carrots (about one-fourth 10-ounce bag)
1/8 teaspoon coarsely ground black pepper

Heat ridged grill pan or heavy 10-inch skillet over medium-high heat until hot but not smoking. Meanwhile, in medium bowl, toss chicken with oil and salt free seasoning.

Add chicken to grill pan or skillet and cook 4 to 5 minutes or just until chicken loses its pink color throughout, turning over once.

While chicken is cooking, in large bowl, toss lettuce, dressing, croutons, and Parmesan from Caesar salad kit with romaine and carrots. Add chicken to salad and toss again. Sprinkle salad with coarsely ground black pepper.

One serving equals: Calories: 250...Total Fat: 14 g (Saturated Fat: 2 g)... Cholesterol: 60 mg...Sodium: 287 mg...Carbohydrates: 3 g...Fiber: 2 g...Protein: 22 g