Grilled Chicken Caesar Salad
sea salt and freshly ground black pepper
fresh lemon juice
fresh lemon zest
grated Parmesan cheese
chopped Romaine lettuce
halved grape tomatoes
In a medium bowl, mix first eight ingredients to make the dressing. Set aside.
Toss romaine and chicken together in a large bowl. Pour dressing mixture over and toss together with large spoons.
Toss in the grape tomatoes and serve.
Steamed (lengthwise halved) Brussels sprouts tossed with butter, salt, pepper and ground nutmeg to taste).
Make sure that the anchovy paste, mustard and Worcestershire sauce are all gluten free.
235 Calories; 15g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 203mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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