Caesar Salad and Grilled Chicken Breast
Ingredients
Dressing
-
1
egg white
egg white
-
½
cup
1% fat cottage cheese
-
½
cup
0% fat plain Greek yogurt
-
2
tbsp
lemon juice
-
2
tsp
capers
-
1
tsp
anchovy paste
-
3
tbsp
fresh parmesan cheese
-
1
tbsp
chia seeds
-
3
cloves
garlic
Croutons
-
2
thick slices
whole grain bread
-
1
clove
garlic
-
about 1
tsp
olive oil
Salad and Garnishes
-
1
large head
romaine lettuce
-
20
pieces
Kalamata olives, chopped
-
to taste
fresh parmesan shavings
-
2
tsp
capers
-
as needed
Croutons
Grilled Chicken Breast Marinade
-
½
tsp
salt
-
½
tsp
black pepper
-
¼
cup
lemon juice
-
2
tbsp
olive oil
-
2
tbsp
dried oregano
-
2
tsp
za’atar
-
2
tsp
sumac
-
8-10
cloves
garlic, crushed
Instructions
- Clean the lettuce and dry it. Tear into bite-sized pieces.
- In a food processor, blend all dressing ingredients except the egg white until smooth.
- Whisk the egg white to soft peaks and fold it into the dressing.
- Toast the bread for croutons, rub with garlic, and drizzle with olive oil.
- Cut the toasted bread into croutons and cook in a non-stick pan until crispy.
- Mix the dressing with the lettuce and divide onto 4 plates.
- Garnish with croutons, chopped olives, parmesan shavings, and capers.
- For the chicken, mix marinade ingredients in a dish and coat the chicken breasts.
- Marinate the chicken for at least 4 hours in the refrigerator.
- Preheat the grill and cook the chicken for about 5-7 minutes on each side until done.
- Slice the chicken and serve alongside the Caesar salad.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
25g
Total protein
30g
Sodium
500mg
Cholesterol
30mg
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