Lightly brush chicken breasts with teaspoon of mayonaisse and pinch of pepper. Grill on a greased grill for 5 to 7 minutes per side or until thoroughly cooked, but still juicy. Set aside to cool and then slice in thin strips.
To make creamy dressing: In a blender, place 3/4 cup mayonaise, 1/2 cup milk, 1 clove garlic, 1/4 tsp of salt and 1/4 tsp of pepper. Blend until creamy.
To prepare salad: In a medium salad bowl, layer romaine lettuce, grilled chicken, tomatoes, bacon, eggs and croutons. Serve with creamy dressing on the side, so that everyone can put their own amount.
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|Serving Size: 1 Serving (713g)|
|Recipe Makes: 4|
|Calories from Fat: 867 (68%)|
|Amt Per Serving||% DV|
|Total Fat 96.4g||129 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 43.2g|
|Cholesterol 308.5mg||95 %|
|Sodium 1329.8mg||46 %|
|Potassium 1464mg||39 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 45g|
|Protein 49.6g||71 %|
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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: 1274
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