CHICKEN CAESAR SALAD WITH SUN-DRIED TOMATOES

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Chicken Caesar Salad with Sun-Dried Tomatoes image

Depending on the flavor and thickness of the brand of dressing you buy, you may want to consider adding a little lemon juice to it before tossing it with the salad. Lemon can really brighten the flavor and/or thin thicker dressings (thus requiring less dressing). Be careful, though-some brands are already pretty acidic, so adding lemon juice may make the dressing sour. Buy prewashed lettuces to save time.

Yield makes 1 (3 1/2-cup) serving

Number Of Ingredients 7

3 cups bagged romaine
4 ounces Basic Grilled Chicken (see page 219) or lean store-bought grilled chicken breast strips
1/2 ounce (scant 1/4 cup) sun-dried tomato strips, or about 6 rehydrated sun-dried tomato halves (not oil-packed), cut into strips
10 fat-free herb-seasoned croutons (I used Marie Callender's Fat-Free Herb Seasoned Croutons)
2 tablespoons bottled light creamy Caesar salad dressing (one that has 8 g of fat or less per 2-tablespoon serving; I used Ken's Steakhouse Light Creamy Caesar)
1 teaspoon reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
Freshly ground black pepper, to taste, optional

Steps:

  • Toss the lettuce, chicken, sun-dried tomatoes, croutons, and dressing in a large glass or plastic mixing bowl until well combined. Top with Parmesan and pepper, if desired. Serve immediately.
  • Calories: 343
  • Protein: 32g
  • Carbohydrates: 27g
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 70mg
  • Fiber: 3g
  • Sodium: 892mg

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