Grilled Chicken Caesar Salad - 16g Carbs, 1g Fiber//1g Carbs, 0g
Fiber
From Eating Well Magazine
Yield: 4 servings
Active Time: 25 minutes
Total Time: 35 minutes
Ease of preparation: Easy
Our Grilled Chicken Caesar is far lighter, and just as good, as
the popular full-fat version.
1 lb boneless, skinless chicken breasts, trimmed of fat
1 tsp canola oil
1/4 tsp salt, or to taste
Freshly ground pepper to taste
8 cups washed, dried and torn romaine lettuce
1 cup fat-free croutons
1/2 cup Caesar Salad Dressing (recipe follows)
1/2 cup Parmesan curls (see Tip)
Lemon wedges
1. Prepare a grill or preheat broiler.
2. Rub chicken with oil and season with salt and pepper. Grill or
broil chicken until browned and no trace of pink remains in the
center, 3 to 4 minutes per side.
3. Combine lettuce and croutons in a large bowl. Toss with Caesar
Salad Dressing and divide among 4 plates. Cut chicken into 1/2-inch
slices and fan over salad. Top with Parmesan curls. Serve immediately,
with lemon wedges.
Per serving:
278 Calories, 6g Fat (3g Sat, 2g Mono), 76mg Cholesterol,
16g Carbs, 36g Protein, 1g Fiber, 724 mg Sodium
1 Carbohydrate Serving
To make parmesan curls, start with a piece of cheese that is at least
4 ounces. Use a swivel-bladed vegetable peeler to shave off curls.
To make ahead:
The dressing keeps, covered, in the refrigerator for up to 2 days.
Reviews:
My favorite salad. This recipe really takes it to a better level.
I love that it has been made healthier. - Jennifer
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Caesar Salad Dressing
Yield: about 1 cup
Active Time: 10 minutes
Total Time: 10 minutes
Ease of preparation: Easy
This dressing has just 13 calories and less than half a gram of fat
per tablespoon, compared to 115 calories and 12 grams of fat for its
traditional counterpart.
1 clove garlic, crushed
1/3 cup low-fat cottage cheese
1/2 cup nonfat plain yogurt
1/4 cup freshly grated Parmesan cheese
5 tsp white-wine vinegar
1/2 tsp Worcestershire sauce
1/8 tsp salt, or to taste
Freshly ground pepper to taste
Puree garlic and cottage cheese in a blender or food processor until
smooth. Add yogurt, Parmesan, vinegar and Worcestershire and pulse to
blend. Season with salt and pepper.
Per tablespoon:
13 Calories, 0g Fat (0g Sat, 0g Mono), 1mg Cholesterol, 1g Carbs,
1g Protein, 0g Fiber, 62mg Sodium
0 Carb Servings
To make ahead:
Cover and refrigerate for up to 2 days.