Caesar Salad with Chicken Breasts
Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce, 2 tablespoons dressing
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large or 2 small heads romaine lettuce | Leaves separated, washed, and dried |
| ½ cup parmesan cheese | |
| 1 small bottle low fat Caesar salad dressing | * or see homemade recipe in cookbook. |
| 1 cup flavored croutons | |
| 11/4-pound cooked chicken breasts, diced | Trim all visible fat and skin. |
| 1 tablespoon olive oil | |
| 1 large tomato, cut into wedges | Wash trim and slice. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a skillet, sauté chicken breast in olive oil until no longer pink. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 2 | Drain fat. | |
| 3 | Chill. | Chilled internal temperature maintained at 41°F. |
| 4 | In a large bowl, tear lettuce into bite size pieces. | |
| 5 | Add parmesan cheese, salad dressing, croutons, and chicken breast. | |
| 6 | Toss until well coated. Garnish with tomato wedges |
Posted in Chicken Lunch Recipes, Lunch Entrée
