Recipe: Grilled chicken Caesar salad

Dietitian's tip: Romaine lettuce has more vitamin A, vitamin C, folate and calcium than does iceberg lettuce.

SERVES 2

Ingredients

2 boneless, skinless chicken breasts, each 3 ounces
3 tablespoons fat-free Italian dressing
6 cups romaine lettuce
1/3 cup Parmesan cheese
1/2 cup plain croutons
2 anchovy fillets, finely chopped
1/4 cup fat-free Caesar salad dressing

Directions

In a small bowl, add the chicken and Italian dressing. Cover and put in the refrigerator for 30 minutes, turning the chicken over after 15 minutes.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the chicken breasts until browned and cooked through, about 5 minutes on each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

In a large bowl, combine the lettuce, Parmesan cheese, croutons, anchovies and Caesar dressing. Toss thoroughly until the lettuce is coated with the dressing.

Transfer the salad to individual plates. Top each salad with the grilled chicken. Serve immediately.

Nutritional Analysis

(per serving)

Calories	250	Cholesterol	70 mg
Protein	30 g	Sodium	969 mg
Carbohydrate	14 g	Fiber	4 g
Total fat	7 g	Potassium	698 mg
Saturated fat	4 g	Calcium	250 mg
Monounsaturated fat	2 g