Chicken Caesar Salad

Using a precooked rotisserie chicken makes this salad extra easy and fast, although any leftover cooked chicken will work.

Yield: 6 servings (serving size: 2 cups)

Ingredients

• Salad:
• 1  (2-pound) whole roasted chicken, skinned
• 11  cups  torn romaine lettuce (about 1 1/4 pounds)
• 1  cup  red bell pepper strips
• 
  Vinaigrette:
• 3  tablespoons  olive oil
• 1 1/2  tablespoons  fresh lemon juice
• 2  teaspoons  Worcestershire sauce
• 2  teaspoons  Dijon mustard
• 1/4  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  garlic clove, crushed
• 1 1/2  cups  plain croutons
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese

Preparation

To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.

To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.

Nutritional Information

Calories:

306 (47% from fat)

Fat:

16g (sat 4.3g,mono 8.2g,poly 2.2g)

Protein:

29.4g

Carbohydrate:

10.3g

Fiber:

2.4g

Cholesterol:

78mg

Iron:

2.8mg

Sodium:

445mg

Calcium:

171mg