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Chicken Romaine Vinaigrette

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Submitted by cinran2

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

Herbed vinaigrette
¾ 177
CUP ML SOY OIL *
¼ 59
¼ 59
CUP ML PARSLEY LEAVES
chopped
¼ 59
CUP ML BASIL
chopped *
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
1 ½ 680.4
POUNDS G ROMAINE LETTUCE
½ 118
CUP ML WATER CHESTNUTS
sliced *
79
CUP ML PARMESAN CHEESE
grated
¾ 177
CUP ML CROUTONS

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 252 26% 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?
Trans-fat Free, Good source of fiber
 
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