Chicken Caesar Salad with Garlic Croutons
In bowl, combine oil, salt, herb seasoning and garlic; brush one-third over chicken. Sear in ovenproof skillet over medium-high heat, turning once, until golden. Place in 400°F (200°C) oven; roast until juices run clear when chicken is pierced, 15 to 20 minutes. Let stand for 5 minutes before diagonally cutting into slices.
Meanwhile, cut baguette into scant 1-inch (2.5 cm) cubes. Add to remaining oil mixture, tossing to coat. Spread on baking sheet and bake in 400°F (200°C) oven until golden and crisp, about 10 minutes.
Dressing: In separate large bowl, whisk together vinegar, anchovy paste, lemon juice, mustard and Worcestershire sauce; whisk in oil. Add lettuce, tomatoes, croutons and chicken; toss to combine. Sprinkle with cheese.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 120 | ||
Calories from Fat: 120 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 3.1mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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