Grilled Chicken Caesar
Salad with Attitude
Spicy
Caesar Dressing
4 anchovy fillets, drained
3 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon TABASCO brand Pepper Sauce
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1 1/3 cups mayonnaise
2 tablespoons grated Parmesan cheese
Chicken Caesar Salad
1 cup Spicy Caesar Dressing, divided
1 tablespoon TABASCO brand Pepper Sauce
4 skinless, boneless chicken breast halves
8 cups torn romaine lettuce (about 10 ounces)
4 tablespoons grated Parmesan cheese
For Dressing: In a blender or small
food processor container, combine anchovies, garlic, olive
oil, lemon juice, TABASCO® brand Pepper Sauce, Worcestershire
sauce, mustard, and salt; process until smooth. Transfer to
a small bowl and whisk in mayonnaise and Parmesan. Makes 1
1/2 cups.
Preheat grill to medium heat. Stir together
1/4 cup of the Caesar dressing and the TABASCO® brand
Pepper Sauce in a small bowl; brush mixture on both sides
of chicken. Grill chicken until nicely browned and no longer
pink inside, about 5 minutes per side.
For Salad: Place lettuce in large bowl
and add remaining dressing; toss until evenly coated. Divide
salad among 4 dinner plates and top each with a sliced chicken
breast and 1 tablespoon cheese.
Makes 4 servings.
NUTRITIONAL INFORMATION
Per serving:
- Cals: 570
- Protein: 29g
- Carbs: 6g
- Fiber: 2g
- Total Fat: 49g
- Sat Fat: 9g
- Cholesterol: 99mg
- Sodium: 729g
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