Chicken Caesar Salad
- 1 of 3 Heat oil in large nonstick skillet over medium-high heat. Add chicken; saute, turning over once, until browned and no longer pink in center, 8 to 10 minutes. Transfer chicken to large shallow bowl or pie plate. Pour Caesar dressing over the chicken; toss to coat; set aside.
- 2 of 3 Tear Romaine lettuce into bite-size pieces. Divide among 4 serving plates.
- 3 of 3 Cut each chicken breast diagonally into 1/2-inch-thick strips, keeping strips of each breast piece together. Arrange chicken on top of lettuce. Sprinkle with croutons. Spoon remaining dressing over.
Servings Per Recipe: 4
Per Serving: 20 g Fat, total, 144 mg chol., 50 g pro., 12 g carb., 432 kcal cal., 583 mg sodium