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Chicken Romaine Vinaigrette















Trans-fat Free, Good source of fiber


4 each chicken breast halves, boneless, skinless
Herbed vinaigrette
¾ cup soy oil
¼ cup tarragon vinegar
¼ cup parsley leaves
¼ cup basil
1 tablespoon scallions, spring or green onions
1 ½ pounds romaine lettuce
½ cup water chestnuts
cup Parmesan cheese
¾ cup croutons


Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast.

Marinate in the refrigerator for at least one hour. Grill chicken 15 minutes and slice diagonally.

Wash and tear lettuce leaves into large bowl.

Top with ½ cup dressing, cheese, water chestnuts, and croutons.

Toss together. Divide lettuce onto plates and top with sliced chicken.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 25226% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 300mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 66g
Vitamin A 206% Vitamin C 79%
Calcium 18% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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