Lemon-garlic chicken salad with whole-grain garlic croutons

Lemon-garlic chicken salad with whole-grain garlic croutons
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 9.8 g
  • Cholesterol: 83.2 mg
  • Sodium: 450.3 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 30.1 g

View full nutritional breakdown of Lemon-garlic chicken salad with whole-grain garlic croutons calories by ingredient
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Introduction

Great bang for your calorie buck! This salad is caeser-esque and gives you a full vegetable serving, and a generous portion of grilled chicken gives it staying power. Great bang for your calorie buck! This salad is caeser-esque and gives you a full vegetable serving, and a generous portion of grilled chicken gives it staying power.
Number of Servings: 4

Ingredients

    Chicken:
    1 pound boneless skinless chicken (Buy what's on sale; tenders, family pack, whatever)
    Juice of 1 lemon
    1 t. olive oil
    ground black pepper

    Croutons:
    2 slices whole-grain bread, cubed
    1 t. butter
    1 t. olive oil
    1 t. granulated garlic

    Salad:
    1 garlic clove, minced
    1 T. anchovy paste
    Juice of 1 lemon
    1 T. olive oil
    1/4 t. black pepper
    1 c. torn (sturdy) lettuce, like Romaine
    1 c. diced tomatoes
    1 c. peeled, diced cucumber
    1 T. grated parmesan or pecorino romano cheese

Directions

Marinate the chicken: Combine juice of 1 lemon, 1 t. olive oil and about 1/4 t. ground black pepper to a bowl. Add 1 pound boneless, skinless, chicken breast and toss to coat. Let it sit for 20 minutes, then grill it on a grill pan (or sautee) until it's done. Slice it thin or chop it, depending on how it looks when it comes out of the pan.

While your chicken is marinating, make your croutons: Melt 1 t. butter in a small bowl; add 1 t. olive oil and 1 t. granulated garlic. Toss in bread cubes. Bake at 375 until toasted.

Salad: In a large bowl, combine 1 minced garlic clove, 1 T. anchovy paste, the juice of 1 lemon, 1 T. olive oil and 1/4 t. black pepper. Whisk to combine. Add lettuce, tomatoes, cucumber and pecorino romano cheese. Toss well to coat.

To assemble salad, divide vegetables and dressing among 4 plates. Top with the chicken and croutons.

Serving Size: Makes 4 servings

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