Our Grilled Chicken Caesar is far lighter, and just as good, as the popular full-fat version.
- 1 pound boneless skinless chicken breasts, trimmed of fat
- 1 teaspoon canola oil
- 1/4 teaspoon 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 (see recipe link above)
- 1/2 cup Parmesan curls (see Tip)
- Lemon wedges
- Tip: 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.
Companion recipe: Caesar Salad Dressing
Prepare a grill or preheat broiler.
Rub the chicken with the oil and season with the salt and pepper. Grill or broil the chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side.
Combine the lettuce and croutons in a large bowl. Toss with the Caesar Salad Dressing and divide among 4 plates. Cut the chicken into 1/2-inch slices and fan over the salad. Top with the Parmesan curls. Serve immediately, with lemon wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
278 calories; 6g total fat; 2g total saturated fat; 74mg cholesterol; 662mg sodium; 14g carbohydrates; 1g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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