Chicken Caesar Salad

Chicken Caesar Salad Recipe
Randy Mayor
This chicken Caesar salad recipe is one of our top-rated! Using a precooked rotisserie chicken makes this salad extra easy and fast, although any leftover cooked chicken will work.

Yield:

6 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 306
Caloriesfromfat 47 %
Fat 16 g
Satfat 4.3 g
Monofat 8.2 g
Polyfat 2.2 g
Protein 29.4 g
Carbohydrate 10.3 g
Fiber 2.4 g
Cholesterol 78 mg
Iron 2.8 mg
Sodium 445 mg
Calcium 171 mg

Ingredients

Salad:
1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips
Vinaigrette:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.

To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

July 2000
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