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Grilled Chicken Caesar Salad

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Ingredients

DRESSING
1 cup light mayo
¼ cup lemon juice or 2 ounces ¼ cup fresh grated Parmesan 3 each anchovies in oil
1 tsp garlic powder
1 tsp kosher salt
½ tsp ground black pepper

SALAD
3 each romaine hearts
(halved lengthwise)
½ lemon
2 tsp olive oil
¼ tsp salt
1/8 tsp ground black pepper

GRILLED CHICKEN & MARINADE
4 boneless/skinless chicken breasts ½ lemon
2 tsp olive oil
1 tsp salt
1 tsp grated Parmesan
½ tsp granulated garlic
¼ tsp ground black pepper

OPTIONAL TOPPINGS
Croutons
Diced Tomatoes
Olives

Directions

  1. Mix together the items listed under “Grilled Chicken & Marinade” and let sit.
  2. Then make your dressing by mixing the items listed under “Dressing” to a blender, or food processor until anchovies are completely incorporated. Refrigerate until served.
  3. Turn grill on medium and add your marinated chicken. Cook until it has reached an internal temperature of 165°F. Approximately 5-8 minutes on each side with the lid closed.
  4. After you remove your chicken, turn the heat up to high.
  5. Drizzle your romaine hearts with items listed under “Salad.”
  6. Add your romaine hearts to the grill, cut side down. Leave the lid open. Grill about 3-5 minutes or until slightly charred then remove.
  7. Thinly slice your chicken breasts and arrange with your grilled romaine. Top with dressing, fresh lemon, and grated parmesan.

Serves 6; Calories 438; Fat 6g; Protein 21g; Carbs 9g; Fiber 2g