Chicken Ceasar SaladEn Español (Spanish Version)
19 gSaturated Fat4 gSodium
863 mgTotal Carbohydrate
26.5 gDietary Fiber5 gProtein
28.5 gServings2IngredientsMeasuresWhole wheat bread, sliced into ½-inch cubes3 slicesOlive oil2 + 2 teaspoonsGarlic cloves, minced1 + 1Parmesan cheese, grated1 + 1 tablespoonChicken cutlets6 ouncesSalt¼ teaspoonFreshly ground pepper to tasteJuice of ½ lemonLow-fat mayonnaise2 tablespoonsWorcestershire sauce¼ teaspoonAnchovy fillet, chopped (optional)1Romaine lettuce, washed, cut into ribbons, and dried1 headDirectionsPreheat the oven to 350˚F.In a small bowl, toss together bread cubes, 2 teaspoons olive oil, garlic, and 1 tablespoon of Parmesan cheese. Distribute croutons onto a baking sheet and bake in the oven, tossing occasionally, for about 10 minutes, until golden. Remove and let cool.Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Season chicken with the salt and pepper and cook for 2-3 minutes on each side, until lightly browned and cooked through. Remove from skillet and set aside. Once chicken has cooled off a bit, slice into strips.In a blender, combine lemon juice, mayonnaise, Worcestershire sauce, anchovy fillet, and remaining garlic and Parmesan cheese. Process until smooth.Toss together lettuce and dressing and distribute onto plates. Top each plate with chicken and croutons.
3 very lean meats; 3 fats; 1.5 starches; 1 vegetable
Side Suggestions: Whole Wheat Baguette