Chicken Caesar Salad for Two Recipe

4 1 3
Chicken Caesar Salad for Two Recipe
Chicken Caesar Salad for Two Recipe photo by Taste of Home
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Chicken Caesar Salad for Two Recipe

Read Reviews
4 1 3
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Topping a delicious Caesar salad with a tender grilled chicken breast ensures a healthy, filling lunch that satisfies. —Kay Anderson, Bear, Delaware
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 boneless skinless chicken breast halves (1/2 pound)
  • 2 teaspoons olive or vegetable oil
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon garlic salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 4 cups torn romaine
  • 1 small tomato, thinly sliced
  • Caesar salad dressing
  • Caesar salad croutons, optional

Directions

Brush chicken with oil. Combine the basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times. Arrange romaine and tomato on plates. Cut chicken into strips; place on top. Drizzle with dressing. Sprinkle with croutons if desired. Yield: 2 servings.
Originally published as Chicken Caesar Salad in Cooking for One or Two Cookbook 2003, p178

Nutritional Facts

1 each: 236 calories, 8g fat (1g saturated fat), 63mg cholesterol, 653mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

  • 2 boneless skinless chicken breast halves (1/2 pound)
  • 2 teaspoons olive or vegetable oil
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon garlic salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 4 cups torn romaine
  • 1 small tomato, thinly sliced
  • Caesar salad dressing
  • Caesar salad croutons, optional
  1. Brush chicken with oil. Combine the basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times. Arrange romaine and tomato on plates. Cut chicken into strips; place on top. Drizzle with dressing. Sprinkle with croutons if desired. Yield: 2 servings.
Originally published as Chicken Caesar Salad in Cooking for One or Two Cookbook 2003, p178

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nancymcsews User ID: 2221372 76469
Reviewed Jul. 29, 2008

"4 points"

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