Chicken Caesar Salad
Chicken Caesar Salad
YIELD Makes 4 main-dish servings
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Indulge yourself in this guilt-free Caesar salad, using low fat ingredients to duplicate the flavors of the high fat original.
INGREDIENTS
| 4 | small boneless skinless chicken breast halves |
| 6 | ounces uncooked gnocchi or other dried pasta |
| 1 | package (9 ounces) frozen artichoke hearts, thawed |
| 1‑1/2 | cups cherry tomatoes, quartered |
| 1/4 | cup plus 2 tablespoons plain nonfat yogurt |
| 2 | tablespoons reduced-fat mayonnaise |
| 2 | tablespoons grated Romano cheese |
| 1 | tablespoon sherry or red wine vinegar |
| 1 | clove garlic, minced |
| 1/2 | teaspoon anchovy paste |
| 1/2 | teaspoon Dijon mustard |
| 1/2 | teaspoon white pepper |
| 1 | small head romaine lettuce, torn into bite-size pieces |
| 1 | cup toasted bread cubes |
PREPARATION:
- Grill or broil chicken breasts until no longer pink in center; set aside.
- Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta, artichoke hearts and tomatoes in large bowl; set aside.
- Combine yogurt, mayonnaise, Romano cheese, sherry, garlic, anchovy paste, mustard and pepper in small bowl; whisk until smooth. Add to pasta mixture; toss to coat evenly.
- Arrange lettuce on platter or individual plates. Spoon pasta mixture over lettuce. Thinly slice chicken breasts and place on top of pasta. Sprinkle with bread cubes.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Fiber | 8 g |
| Carbohydrate | 38 g |
| Cholesterol | 76 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 19 % |
| Calories | 369 |
| Protein | 36 g |
| Sodium | 511 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 2 |
| Meat | 3 |
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