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Chicken Caesar Salad

Chicken Caesar Salad Chicken Caesar Salad













Trans-fat Free


4 1-ounce slices french bread
1 x nonstick cooking spray
½ teaspoon garlic powder
2 pounds chicken breast halves, boneless, skinless
cup lemon juice
¼ cup red wine vinegar
1 tablespoon olive oil
1 teaspoon anchovy paste
¼ teaspoon black pepper
freshly ground
5 cloves garlic
9 cups romaine lettuce
¼ cup Parmesan cheese


Trim bread crusts and discard.

Cut bread into 1 inch cubes.

Place cubes in a single layer on a baking sheet.

Coat cubes with cooking spray; sprinkle with garlic powder; toss well.

Bake at 350℉ (180℃) Fahrenheit for 15 minutes or until lightly browned and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add chicken halves; sauté 6 minutes on each side or until well done.

Remove chicken from skillet; let cool.

Cut chicken across the grain into thin slices; set aside.

Combine lemon juice and next 5 ingredients in container of an electric blender.

Cover and process until smooth.

Add ¼ cup of the lemon juice mixture to the chicken; toss gently to coat.

In a large salad bowl, place the lettuce.

Drizzle remaining lemon juice mixture over lettuce and toss well.

Add the chicken mixture and cheese, and toss gently to coat.

Serve with croutons.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 32123% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 269mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 93g
Vitamin A 1% Vitamin C 12%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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