Try this Chicken Caesar Salad recipe, or contribute your own.
Suggest a better descriptionSource: macrofare - week 1
PREPARATIONS
1 Preheat a grill pan on high heat. Sprinkle both sides of the chicken breasts with salt and pepper. When the grill is hot (you can hold your handle over the surface for 3 seconds), brush with the olive oil and place the chicken breasts on the surface. Cook for 5-7 minutes, turning 45° half way through for perfect grill marks. Flip the chicken and cook until meat registers 165°.
2 Let rest on a cutting board for at least 5 minutes. You can make the chicken ahead of time and store in the fridge for up to 3 days. Tear the Romaine into bite size pieces and place in a large bowl. Top with the dressing and toss. Slice the chicken and scatter on top of salad.
3 Serve immediately.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 391 | ||
Calories from Fat: 133 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 142.3mg | 44 % | |
Sodium 317mg | 11 % | |
Potassium 995mg | 26 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 2.3g | ||
Protein 56.7g | 81 % | |
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: 391
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