Tina's Campbell's Grilled Chicken Caesar Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Romaine Heads of Lettuce 1/4 c. Almonds, sliced 1/4 c. + 3 Tbsp Private Selection 3 Cheese Blend1 1/2 lbs. Chicken breasts 1/2 c. Water2 tbsp. Cider Vinegar2 tbsp. Lemon Juice2 tsp. Worcestershire Sauce 4 cloves of garlic, diced finely1/2 tsp. Black Pepper1 - 10.75 oz. 98% Fat Free Campbell's Cream of Chicken
Add water, vinegar, lemon juice, Worcestershire, garlic, pepper, 3 tbsp. cheese, and soup together in a bowl. Reserved about 1 1/2 c. for dressing. Use remainder of sauce as marinade for chicken, coating both sides well and putting entire marinade & chicken breasts in refrigerator for at least 15 minutes.
Prep the romaine heads by cutting off stem and cut in half. Spray cut sides of heads with Grilling Pam spray, salt, pepper, & garlic powder to taste. Set aside.
Grill the chicken, basting with marinade, until cooked through & no longer pink. Remove from grill & let stand for 2 minutes.
Put lettuce on grill cut side down. Slice chicken diagonally. Lettuce will not take long - just want to char it so that it is partially wilted and partially still crispy. Removed from grill and chop to bite size pieces.
Roast almond slices.
Put lettuce in salad bowl. Add chicken. Add almonds. Add remaining cheese. Serve with the dressing.
Serves 6 people.
Serving Size: Makes 6 servings of 1 - 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user CONLONC.
Prep the romaine heads by cutting off stem and cut in half. Spray cut sides of heads with Grilling Pam spray, salt, pepper, & garlic powder to taste. Set aside.
Grill the chicken, basting with marinade, until cooked through & no longer pink. Remove from grill & let stand for 2 minutes.
Put lettuce on grill cut side down. Slice chicken diagonally. Lettuce will not take long - just want to char it so that it is partially wilted and partially still crispy. Removed from grill and chop to bite size pieces.
Roast almond slices.
Put lettuce in salad bowl. Add chicken. Add almonds. Add remaining cheese. Serve with the dressing.
Serves 6 people.
Serving Size: Makes 6 servings of 1 - 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user CONLONC.
Nutritional Info Amount Per Serving
- Calories: 212.7
- Total Fat: 7.5 g
- Cholesterol: 40.5 mg
- Sodium: 1,185.1 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.6 g
- Protein: 17.6 g
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