This protein-rich version of the classic salad shows why it has become a favourite.
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 g | |
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 | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
paper towels | |||
aluminum foil |
Grill the chicken
Make the dressing:
Dress the salad:
per 1 serving (290 g)
Amount % Daily Value |
Calories 380 |
Fat 21 g 32 % |
Saturated
4.1 g
21 % |
Cholesterol 170 mg |
Sodium 380 mg 16 % |
Carbohydrate 5 g 2 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 2 g |
Protein 42 g |
Vitamin A 104 % |
Vitamin C 53 % |
Calcium 11 % |
Iron 23 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 5 |
Fats | 3 |