Caesar Salad & Grilled Chicken

NUTRITIONAL BREAKDOWN PER SERVING

  Calories 215
   Fat Grams 6
   Carbohydrate Grams 6
   Protein Grams 33
   Cholesterol mg 82
   Sodium mg 382

2 chicken breasts, boned and skinned
1/2 cup non-fat plain yogurt
1 teaspoon anchovy paste
1 teaspoon fresh lime juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Worcertershire sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, freshly grated
1 head romaine lettuce, rinsed, spun dry and cut into 1" (2.5cm) wide strips
1/2 red onion, sliced very thin
1/2 red pepper, sliced very thin in rings
   

THE POINT SYSTEM

  Calorie Points 3
   Protein Points 4
   Fat Grams 6
   Sodium Points 16 1/2
   Fiber Points 0
   Carbohydrate Points 1/2
   Cholesterol Points 8

Preheat 10" chef pan or large frypan over medium heat until water "dances" on pan. Add chicken breasts, cover, and cook 5 minutes. turn chicken, cover and cook additional 5 minutes. Remove from pan, shred and place in refrigerator to cool.

For dressing blend togeather yogart, anchovy paste, lime juice, balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic, and Parmesan. Place in refrigerator to cool.

To serve: In large bowl add cut romaine, red onion, red pepper, shredded chicken and then dressing. Toss well, top with fresh cracked pepper and salt (optional).

 

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