Thursday, May 10, 2012

Chicken Caesar Salad

Over the weekend I went to NY for my sister's Bachelorette Party.  When I arrived at my sister's in the afternoon, she had lunch all ready - and it was SO good.  I decided to make it for dinner last night - and it was a hit!  Definitely on the list of things to make again!!

So hear goes:

Chicken Caesar Salad (adapted from Cooking Light)
For the Salad
-1 2-lb whole roasted chicken, skinned (I'm using 1 lb of chicken tenders, grilled and cut up)
-11 cups torn Romaine Lettuce, about 1 1/4 lb
-1 cup red bell pepper cut into strips
-halved grape tomatoes

For the Vinaigrette
-3 Tbsp Olive Oil
-1 1/2 Tbsp Fresh Lemon Juice
-2 tsp Worcestershire Sauce
-2 tsp Dijon Mustard (I didn't have Dijon mustard, so I used a combination of regular mustard and mayo - and it worked great)
-1/4 tsp sugar
-1/4 tsp salt
-1/4 tsp black pepper
-1 garlic clove, crushed
-1 1/2 cups Italian croutons (I'm not sure if I have any...)
-1/2 cup (2 oz) freshly grated Parmesan Cheese

The Preparation
-For the salad, combine the lettuce, pepper and tomato in a large bowl
-For the vinaigrette, combine the oil, lemon juice, worcestershire sauce, mustard, sugar, salt, pepper, garlic, and Parmesan cheese in a bowl and stir well with a whisk.
-Pour the Vinaigrette over the salad and mix well.
-Top off with the cut chicken and croutons

Serves 6:  Nutritional Information (per Cooking Light)  Cal: 306, Cal from fat: 47%, Fat: 16g, Sat Fat: 4.3g, Mono Fat: 8.2g, Poly Fat: 2.2g, Protein: 29.4g, Carbs: 10.3g, Fiber: 2.4g, Cholesterol: 78mg, Iron: 2.8mg, Sodium: 445mg, Calcium: 171mg


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