Grilled Chicken Caesar Salad
By á-40331
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Ingredients
- 1/4 c plain, fat-free Greek style yogurt
- 2 anchovy fillets
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp Worchestershire sauce
- 1/2 tsp fresh squeezed lemon juice
- 1 clove garlic, peeled and minced
- 1/2 tsp salt, divided
- 1/4 black pepper
- 2 tbsp olive oil
- 1/4 grated parmesan cheese, divided
- 2 tsp sodium free seasoning blend such as Mrs. Dash
- 4 (4oz) boneless, skinless chicken breasts
- 8 c torn romaine lettuce
Details
Preparation
Step 1
To prepare the dressing, puree the yogurt, anchovy fillets, vinegar, mustard, Worstershire sauce, lemon juice, garlic, 1/8 tsp salt and black pepper in a blender until smooth; about 30 seconds. With motor running, slowly add the oil in a steady stream until incorporated. Transfer dressing to a small bowl or measuring cup and stir in 1 tbsp of parmesan cheese.
To prepare chicken, pound each breast to about 3/4 inch thick. Combine sodium-free seasoning blend with remaining 3/8 tsp salt and rub both sides of the chicken breast. Preheat or prepare the grill. Oil the grill grates and grill chicken breasts 6-8 minutes per side. Place chopped chicken on plate with lettuce and dressing.
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