Random Article
Chili-Crusted Grilled Chicken Caesar Salad
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
Publications International, Ltd., the Editors of. "Chili-Crusted Grilled Chicken Caesar Salad." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chili-crusted-grilled-chicken-caesar-salad-recipe.htm> 02 December 2008.
Chili-Crusted Grilled Chicken Caesar Salad
Yield: Makes 4 servings
Not only is this salad low in fat, it is also full of B-vitamins and iron, as well as folic acid, a nutrient linked with the prevention of some birth defects.
Ingredients:
1
to 2 lemons
1
tablespoon minced garlic, divided
1-1/2
teaspoons dried oregano leaves, crushed, divided
1
teaspoon chili powder
1
pound boneless skinless chicken breasts
1
tablespoon olive oil
2
anchovy fillets, minced
1
large head romaine lettuce, cut into 1-inch strips
1/4
cup grated Parmesan cheese
4
whole wheat pita breads or whole wheat rolls
Preparation:
1.
Grate lemon peel; measure 1 to 2 teaspoons. Juice lemon; measure 1/4 cup. Combine lemon peel and 1 tablespoon juice in small bowl. Set 1/4 teaspoon garlic aside. Add remaining garlic, 1 teaspoon oregano and chili powder to lemon peel mixture; stir to combine. Rub chicken with lemon peel mixture.
2.
Combine remaining 3 tablespoons lemon juice, 1/4 teaspoon garlic, remaining 1/2 teaspoon oregano, oil and anchovies in large bowl. Add lettuce; toss to coat. Sprinkle with cheese; toss.
3.
Spray cold grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid 3 to 4 inches above medium-hot coals. Grill chicken 5 to 6 minutes. Turn chicken; grill 3 to 4 minutes or until chicken is no longer pink in center.
4.
Arrange salad on 4 large plates. Slice chicken; fan on each salad. Serve with pita breads.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 533 mg |
| Protein | 37 g |
| Fiber | 7 g |
| Carbohydrate | 34 g |
| Cholesterol | 72 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 20 % |
| Calories | 335 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 3 |
This recipe appears in: Salads
