Evening Edge
What’s For Dinner?
DEL.ICIO.US
Chicken Caesar Salad
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5:30 Challenge
My family's many activities keep me in a state of perpetual motion. Yet I still want to have a dinner ready to serve for those 15 minutes of togetherness, whenever they might come. That’s why I turn to salads for the spring and summer, when I want to have something light but still substantial.
After writing the 5:30 Challenge column for so many years, I can’t help but think of meals in terms of five ingredients. So I start with greens, a protein, a dressing and then add two other “bonus” items to keep it interesting.
This time, I did a Chicken Caesar. I began with a bed of romaine, topped it with grilled chicken (which you can do in advance), zesty Caesar dressing (Ken’s Lite Caesar got high marks online), croutons and shredded Parmesan cheese. I keep whatever needs to stay crunchy separated and tossed the ingredients just before servings, or if eating sequentially, let people top their greens just before serving.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1 pound boneless, skinless chicken breasts
1/4 plus 1/3 cup Caesar dressing, divided use
8-10 cups chopped romaine lettuce
1 cup seasoned croutons
1/4 cup shredded Parmesan cheese
Instructions:
Preheat the grill.
Combine chicken and 1/4 cup dressing. Set aside for 10-15 minutes while grill heats up.
Grill chicken, turning once until done, about 10 minutes. Let rest about 5 minutes and slice thinly.
Just before serving, in a serving bowl, combine lettuce with remaining 1/3 cup dressing, or to taste. Top with sliced chicken, croutons and cheese.
Combine chicken and 1/4 cup dressing. Set aside for 10-15 minutes while grill heats up.
Grill chicken, turning once until done, about 10 minutes. Let rest about 5 minutes and slice thinly.
Just before serving, in a serving bowl, combine lettuce with remaining 1/3 cup dressing, or to taste. Top with sliced chicken, croutons and cheese.
Notes:
To make the meal: toasted pita bread
Nutrition:
Per serving: 293 calories (percent of calories from fat, 37), 32 grams protein, 14 grams carbohydrates, 3 grams fiber, 12 grams fat (3 grams saturated), 105 milligrams cholesterol, 1,006 milligrams sodium.
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