Chili-Crusted Grilled Chicken Caesar Salad

Chili-Crusted Grilled Chicken Caesar Salad

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


  1. 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.
  2. 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.
  3. 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.
  4. Arrange salad on 4 large plates. Slice chicken; fan on each salad. Serve with pita breads.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 335
Calories from Fat 20 %
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 72 mg
Carbohydrate 34 g
Fiber 7 g
Protein 37 g
Sodium 533 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 3

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