Quick Romaine Salad with Pan-Grilled Chicken

2 Ratings
  • 5 0
  • 4 1
  • 3 1
  • 2 0
  • 1 0

With a quick, fresh Caesar dressing, this salad is a snap to prepare. Substitute shrimp for the chicken, if you prefer. Garlic breadsticks are good on the side.

By Allison Fishman
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
4 servings (serving size: about 2 1/2 cups salad and 3 ounces chicken)
Nutrition Info
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Ingredients

Directions

  • Heat a grill pan over medium-high heat. Sprinkle chicken with salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan.

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  • While the chicken cooks, combine remaining 1/8 teaspoon black pepper, mayonnaise, and next 7 ingredients (through Dijon mustard) in a blender; process until smooth.

  • Cut chicken into 1/2-inch pieces. Combine chicken and lettuce in a large bowl; drizzle with mayonnaise mixture. Toss to coat. Serve immediately.

Nutrition Facts

Per Serving:
203 calories; calories from fat 28%; fat 6.4g; saturated fat 1.1g; mono fat 3g; poly fat 1.6g; protein 28.2g; carbohydrates 7.8g; fiber 1.8g; cholesterol 67mg; iron 2.8mg; sodium 650mg; calcium 90mg.
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