var_dump($adSection);

Grilled-Chicken Caesar Salad

3 Reviews
67% would make this recipe again

This protein-rich version of the classic salad shows why it has become a favourite.

Preparation : 20 min Cooking : 15 min
380 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

1 chicken breasts, bone-in, skinless 600 g
1/4 cup olive oil 65 mL
3 anchovy fillets, minced 12 g
1 1/2 clove garlic, crushed
1 egg yolks
1/2 tbsp Dijon mustard 8 mL
15 drops Tabasco sauce 0.63 mL
1 1/2 tbsp wine vinegar 23 mL
3 tbsp Parmesan cheese, grated 9 g
1 1/2 slice bacon, chopped 30 g
3/4 Romaine lettuce, torn into bite-size pieces 420 g
paper towels
aluminum foil
salt [optional]
ground pepper to taste [optional]

Method

Grill the chicken

  1. Preheat the grill to medium-high heat or preheat the broiler.
  2. Pat the chicken dry, then brush it with a little of the oil and season with salt and pepper. Grill or broil the chicken until cooked through and golden-coloured, about 15 min, turning it once. Transfer the chicken to a cutting board and cover it loosely with foil.

Make the dressing:

  1. Drain the anchovy fillets, pat them dry on a paper towel, then mince.
  2. In a small saucepan heat one tablespoon of the olive oil over moderately low heat. Add the crushed garlic then cook 2-3 min until it is softened. Add the minced anchovies, then stir and mash them 1 min to form a paste. Set aside.
  3. Separate the egg yolk(s) from the white(s). (Set aside the white(s) in a jar in the refrigerator or freezer for future use in another recipe).
  4. In a bowl, whisk together the yolk(s), mustard, vinegar, grated Parmesan cheese, and Tabasco sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set aside on a paper towel to absorb the excess fat.
  2. Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine lettuce with the bacon bits, and the dressing until the salad is well combined. Cut the chicken crosswise into thin slices, then arrange them over the salad and serve.

Nutrition Facts Table

per 1 Serving (290g)

Amount

% Daily Value

Calories

380

Fat

21 g

32 %

Saturated 4.1 g
+ Trans 0 g

21 %

Cholesterol

170 mg

Sodium

380 mg

16 %

Carbohydrate

5 g

2 %

Fibre

3 g

11 %

Sugars

2 g

Protein

42 g

Vitamin A

104 %

Vitamin C

53 %

Calcium

11 %

Iron

23 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¾ servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Calcium, Copper, Fibre, Manganese, Vitamin D
Good source of  :
Iron, Magnesium, Selenium, Vitamin B1, Vitamin B2, Zinc
Excellent source of  :
Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 5
Fats 3

Leave a review

You have to be logged in to leave a review

Members' Reviews

3 Reviews (3 with rating only ) 67% would make this recipe again