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Skinny Caeser Salad Recipe

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This recipe for Skinny Caeser Salad, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Marten
Added: Thursday, March 27, 2008


Olive oil cooking spray1 lb. skinless, boneless chicken breast halves1/4 plus 1/8 teaspoon kosher salt, divided1/4 plus 1/8 teaspoon freshly ground black pepper, divided1/2 cup silken soft tofu2 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oil1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons red wine vinegar
1 teaspoons Worcestershire Sauce
3/4 teaspoon minced garlic
2 tablespoon grated and 1/4 cup shaved fresh Parmesan cheese
8 cups romaine lettuce cut crosswise into 2-inch strips
1 1/4 cups fat-free croutons
1/2 teaspoon anchovy paste

Health Magazine

Heat grill pan to medium-high heat. Mist chicken breasts with olive oil spray and season with 1/4 each salt and pepper. Grill chicken until just cooked through, about 5-6 minutes per side. Place chicken on a cutting board and let rest about 5 minutes to allow juices to redistribute; cut into bite-size pieces.

2. Mix next 8 ingredients and remaining salt and pepper in a blender until well-combined and creamy, scraping down blender sides, as necessary. Add 1 tablespoon water to thin. Stir in grated Parmesan.

3. Toss lettuce, croutons, and dressing in a large bowl; divide among 4 plates. Arrange chicken over salad, sprinkle each evenly with shaved Parmesan.

Servings: 4 (each 2 cups lettuce & 1/4 lb. chicken)
Prep time: 15 minutes
Cook time: 12 minutes

Nutrition Value per serving - Calories: 269 (33% from fat), Fat 10g (sat 3g, mono 4g, poly 2g), Cholesterol 13g, Sugars 3g, Fiber 3g, Iron 2.5mg, Sodium 510mg, Calcium 178mg




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