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Randy Mayor Photo by: Randy Mayor

Chicken Caesar Salad

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.

Cooking Light JULY 2000

  • Yield: 6 servings (serving size: 2 cups)

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.

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 47%
  • Fat: 16g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 29.4g
  • Carbohydrate: 10.3g
  • Fiber: 2.4g
  • Cholesterol: 78mg
  • Iron: 2.8mg
  • Sodium: 445mg
  • Calcium: 171mg
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Chicken Caesar Salad Recipe

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