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Chicken Caesar Salad
Source: dLife

Classic Caesar salad with herb-crusted grilled chicken and an creamy Parmesan/anchovy dressing.

Prep Time: 2 hours
Cook Time: 12 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 287.5
Total Carbs 21.5 g
Dietary Fiber 3.9 g
Sugars 7.4 g
Total Fat 6.6 g
Saturated Fat 2.6 g
Unsaturated Fat 0.7 g
Potassium 366.2 mg
Protein 33.5 g
Sodium 696.4 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Meat , 1/2 Other Carbs , 1/2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  fresh lemon juice
1 tsp  crushed garlic
0 3/4 tsp  anchovy paste
0 1/2 cup  fat free mayonnaise
2 tbsp  liquid egg substitute
3 tbsp  Cheese, parmesan, dried, grated
0 1/4 tsp  black pepper

Herb Rub
1 tbsp  oregano leaves
1 tbsp  ground thyme
1 tbsp  lemon pepper seasoning
2 tsp  garlic powder
2 tsp  onion powder
2 tsp  brown sugar
0 1/2 tsp  salt

1 each  cooking spray
4 each  boneless skinless chicken breasts
12 cup  romaine lettuce
3 tbsp  Cheese, parmesan, grated
1.3333 cup  plain croutons
  1. Prepare the dressing by stirring the lemon juice, garlic, and anchovy paste until smooth in a small bowl. Add the remaining dressing ingredients and stir well. Cover and refrigerate for a minimum of 1 hour.
  2. Prepare the rub by mixing the oregano, thyme, lemon pepper, garlic powder, onion powder, brown sugar, and salt in a small bowl.
  3. Rinse the chicken and pat it dry with paper towels. Use your fingers to rub both sides of each piece of chicken with the Herb Rub. If you have time, set aside for 15-30 minutes. For intense flavor, cover and refrigerate for up to 24 hours.
  4. Spray a broiler pan with nonstick cooking spray. Arrange the chicken on the pan and spray the tops with a light coat of cooking spray. Broil 6 inches under a preheated broiler for 12-15 minutes, turning occasionally, until the meat is browned.
  5. Remove the chicken to a cutting board to cool for 5 minutes. Slice thinly across the grain and set aside.
  6. Put the lettuce in a large bowl. Add the dressing and toss to mix. Add the Parmesan cheese and toss.
  7. Arrange a quarter of the lettuce mixture on each of 4 plates. Sprinkle the croutons over the lettuce on each plate and arrange a sliced chicken breast over each salad.

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