Chicken Caesar Salad with Sun-Dried Tomatoes

Name: Chicken Caesar Salad with Sun-Dried Tomatoes
Yield: makes 1 (3 1/2-cup) serving
Ingredients: 3 cups bagged romaine; 4 ounces Basic Grilled Chicken (see page 219) or lean store-bought grilled chicken breast strips; 1/2 ounce (scant 1/4 cup) sun-dried tomato strips, or about 6 rehydrated sun-dried tomato halves (not oil-packed), cut into strips; 10 fat-free herb-seasoned croutons (I used Marie Callender’s Fat-Free Herb Seasoned Croutons); 2 tablespoons bottled light creamy Caesar salad dressing (one that has 8 g of fat or less per 2-tablespoon serving; I used Ken’s Steakhouse Light Creamy Caesar); 1 teaspoon reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section); Freshly ground black pepper, to taste, optional

December 9, 2011

Depending on the flavor and thickness of the brand of dressing you buy, you may want to consider adding a little lemon juice to it before tossing it with the salad. Lemon can really brighten the flavor and/or thin thicker dressings (thus requiring less dressing). Be careful, though—some brands are already pretty acidic, so adding lemon juice may make the dressing sour. Buy prewashed lettuces to save time.

Recipe notes

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