YIELD: 1 serving
INGREDIENTS:
- 1 boneless, skinless chicken breast
- 2 to 3 cups romaine lettuce, washed, dried, and broken up
- 2 tablespoons Caesar Dressing
- 2 tablespoons Parmesan cheese, in thin slivers or grated
INSTRUCTIONS:
- Grill the chicken breast.
- While the chicken cooks, put the lettuce in a bowl, pour the dressing over it, and toss well. Pile it on your serving plate.
- Slice the cooked chicken breast into thin strips, and pile it on top of the lettuce. Scatter the Parmesan on top, and dig in.
PER SERVINGS:
- 5 grams of carbohydrates and 2 grams of fiber, for a total of 3 grams of usable carbs and 26 grams of protein.
VARIATION:
SHRIMP CAESAR SALAD
- Make this just like Chicken Caesar Salad (above), but substitute 10 to 12 good-size cooked shrimp for the chicken breast. Frozen, precooked, shelled shrimp are handy for this because they thaw quickly, especially if you put them in a zipper-lock baggie and set them in warm tap water for a few minutes.
- Yield: 5 grams of carbohydrates and 2 grams of fiber, for a total of 3 grams of usable carbs and 30 grams of protein.
