Grilled Chicken Caesar Salad
This recipe is taken from the 2002 Milk Calendar. The appetizing combination of classic Caesar salad flavours make this dish a welcome favourite.
- Prep: 25 min
- Cooking: 15 min
Ingredients
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) Dijon mustard
- 1 garlic clove minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 boneless skinless chicken breasts
- 10 cups (2.5 L) torn romaine lettuce
- Croutons
- 3/4 cup (180) pre-shredded blend Italian cheeses or 1/3 cup (80 mL) freshly grated Canadian Parmesan
- Dressing
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) light mayonnaise
- 1 tbsp (15 mL) Dijon mustard
- 2 garlic cloves minced
- 1 tsp (5 mL) anchovy paste (optional)
- 1/2 tsp (2 mL) salt
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Preparation
Dressing:
In bowl, whisk together milk, mayonnaise, mustard, garlic, anchovy paste (if using), salt and pepper. Gradually whisk in lemon juice. Let stand for at least 10 min or until thickened. Yield: 2 cups (500 mL).
Salad:
Combine lemon juice, mustard, garlic, salt and pepper; brush over both sides of chicken. Grill chicken over medium heat (or broil) for 15 min (turning once) or until no longer pink inside. Transfer to cutting board; slice thinly.
Toss lettuce and croutons with enough dressing to coat; arrange on plates; sprinkle with cheese, then top with chicken. Drizzle with more dressing and croutons to taste.
Tips
For the Adventurous: Add 2 cups (500 mL) torn radicchio or arugula and 1/4 red onion, thinly sliced.
Healthy Eating Tip: Colour matters- Choose dark-green lettuce, like the Romaine in this recipe more often. The darker colour means that it is a good source of nutrients like folate and vitamin A.
Nutritional information
Per serving| Energy: | 350 Calories |
| Protein: | 36 g |
| Carbohydrate: | 12 g |
| Fat: | 17 g |
| Fibre: | 2.7 g |
| Sodium: | 1091 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 27 % / 293 mg |
| Folate: | 89 % |
| Niacin: | 76 % |
| Vitamin C: | 69 % |
| Vitamin A: | 43 % |
