A Skinny Caesar
Prep: 15 minutes; Cook: 12 minutes.
Yield: Makes 4 servings (serving size: 2 cups lettuce and 1/4 pound chicken)
Calories per serving: 269
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 31g
Carbohydrates per serving: 13g
Fiber per serving: 3g
Cholesterol per serving: 69mg
Iron per serving: 2.5mg
Sodium per serving: 510mg
Calcium per serving: 178mg
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|Olive oil cooking spray|
|1 poundskinless boneless chicken breast halves|
|1/4 plus1/8 teaspoon kosher salt; divided|
|1/4 plus1/8 teaspoon freshly ground black pepper; divided|
|1/2 cupsilken soft tofu|
|2 tablespoonsfresh lemon juice|
|1 tablespoonextra-virgin olive oil|
|1 1/2 teaspoonsDijon mustard|
|1 1/2 teaspoonsred wine vinegar|
|1 teaspoonWorcestershire sauce|
|3/4 teaspoonminced garlic|
|1/2 teaspoonanchovy paste|
|2 tablespoonsgrated and 1/4 cup shaved fresh Parmesan cheese|
|8 cupsromaine lettuce cut crosswise into 2-inch strips|
|1 1/4 cupsfat-free croutons|
A Skinny Caesar Preparation
1. Heat grill pan to medium-high. Mist chicken breasts with olive oil spray, and season with 1/4 teaspoon each salt and pepper. Grill chicken until just cooked through, about 5â€“6 minutes per side. Place chicken on a cutting board and let rest about 5 minutes to allow juices to redistribute; cut into bite-size pieces.
2. Mix next 8 ingredients and remaining salt and pepper in a blender until well-combined and creamy, scraping down blender sides, as necessary. Add 1 tablespoon water to thin. Stir in grated Parmesan.
3. Toss lettuce, croutons, and dressing in a large bowl; divide among 4 plates. Arrange chicken over salads, sprinkling each evenly with shaved Parmesan
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