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 Chicken Caesar Salad
Makes 4 servings
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Ingredients
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4
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small boneless skinless chicken breast halves
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6
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ounces uncooked gnocchi or other dried pasta
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1
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package (9 ounces) frozen artichoke hearts, thawed
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1-1/2
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cups cherry tomatoes, quartered
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1/4
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cup plus 2 tablespoons plain fat-free yogurt
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2
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tablespoons reduced-fat mayonnaise
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2
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tablespoons grated Romano cheese
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1
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tablespoon sherry or red wine vinegar
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1
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clove garlic, minced
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1/2
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teaspoon anchovy paste
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1/2
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teaspoon Dijon mustard
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1/2
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teaspoon white pepper
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1
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small head romaine lettuce, washed and torn into bite-size pieces
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1
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cup toasted bread cubes
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1. Grill or broil chicken breasts until no longer pink in center; set aside.
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2. Cook pasta according to package directions, omitting salt; drain. Rinse under cold running water until cool; drain. Combine pasta, artichoke hearts and tomatoes in large bowl; set aside.
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3. Combine yogurt, mayonnaise, Romano cheese, sherry, garlic, anchovy paste, mustard and white pepper in small bowl; whisk until smooth. Pour over pasta mixture; toss to coat evenly.
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4. Arrange lettuce on platter or individual plates. Spoon pasta mixture over lettuce. Thinly slice chicken breasts; place on top of pasta. Sprinkle with bread cubes.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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379
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Calories from Fat
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19 %
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Total Fat
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8 g
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Saturated Fat
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2 g
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Cholesterol
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56 mg
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Carbohydrate
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45 g
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Fiber
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7 g
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Protein
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32 g
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Sodium
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294 mg
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Dietary exchanges
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2 Starch
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3 Vegetable
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3 Meat
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Printed
from diabeticcooking.com
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