Chili-Crusted Grilled Chicken Caesar Salad
Not only is this salad low in fat, it is also full of B-vitamins and iron, as well as folic acid, a nutrient linked with the prevention of some birth defects.
Makes 4 servings
|1||to 2 lemons|
|1||tablespoon minced garlic, divided|
|1-1/2||teaspoons dried oregano leaves, crushed, divided|
|1||teaspoon chili powder|
|1||pound boneless skinless chicken breasts|
|1||tablespoon olive oil|
|2||anchovy fillets, minced|
|1||large head romaine lettuce, cut into 1-inch strips|
|1/4||cup grated Parmesan cheese|
|4||whole wheat pita breads or whole wheat rolls|
- Grate lemon peel; measure 1 to 2 teaspoons. Juice lemon; measure 1/4 cup. Combine lemon peel and 1 tablespoon juice in small bowl. Set 1/4 teaspoon garlic aside. Add remaining garlic, 1 teaspoon oregano and chili powder to lemon peel mixture; stir to combine. Rub chicken with lemon peel mixture.
- Combine remaining 3 tablespoons lemon juice, 1/4 teaspoon garlic, remaining 1/2 teaspoon oregano, oil and anchovies in large bowl. Add lettuce; toss to coat. Sprinkle with cheese; toss.
- Spray cold grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid 3 to 4 inches above medium-hot coals. Grill chicken 5 to 6 minutes. Turn chicken; grill 3 to 4 minutes or until chicken is no longer pink in center.
- Arrange salad on 4 large plates. Slice chicken; fan on each salad. Serve with pita breads.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||20 %|
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