The classic Caesar salad with homemade croutons. The delicious marinated and grilled chicken makes this salad a meal. This diabetic recipe is a free preview of our Quick-Smart™ Diabetic recipe collection. The complete Diabetic recipe collection is a
INGREDIENTS (for 6 servings):
- 4 (4 ounce) skinned, boned chicken breast halves
- 1/2 cup reduced-fat Caesar dressing, divided
- 2 cups cubed French bread
- Olive oil-flavored cooking spray
- 6 cups torn romaine lettuce
- 1 cup sliced cucumber
- 2 medium tomatoes, each cut into 8 wedges
- 2 tablespoons freshly grated Parmesan cheese
- Freshly ground pepper (optional)
Place chicken in a heavy-duty, zip-top plastic bag; pour 1/4 cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.
Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.
Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Cut chicken into slices.
Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining 1/4 cup dressing over lettuce mixture, and toss well. Sprinkle with pepper, if desired.
Calories 206 Fat 7.2g (sat 1.3g) Protein 20.5g Carbohydrate 13.0g Fiber 1.7g Cholesterol 53mg Sodium 554mg Exchanges: 1 Starch, 21/2 Lean Meat© 2002 by Oxmoor House, Inc. Reprinted with permission of Oxmoor House®, Inc. All rights reserved.