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Salad with Grilled Chicken 


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  Recipe by Mayo Clinic

Serves: 2


  • 2 boneless, skinless chicken breasts, each 3 ounces
  • 3 tablespoons fat-free Italian dressing
  • 4 cups romaine lettuce
  • ½ ounce (about 3 tablespoons) Parmigiano-Reggiano cheese, freshly grated
  • ½ cup whole-wheat croutons

For the dressing:

  • 1 ½ tablespoons fat-free mayonnaise
  • ¼ teaspoon extra-virgin olive oil
  • ½ teaspoon red wine vinegar
  • ¼ teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • ½ clove garlic, minced
  • 1 ½ teaspoons water
  • Freshly ground black pepper, to taste


In a sealable plastic bag, add the chicken and Italian dressing. Put in the refrigerator for 30 minutes, turning the chicken over after 15 minutes.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the chicken breasts until browned and cooked through, about 5 minutes on each side (internal temperature should be 165°F for 15 seconds). Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

To make the Caesar dressing, add mayonnaise, olive oil, red wine vinegar, Worcestershire sauce, lemon juice, garlic and water. Whip together until smooth. Season to taste with freshly ground black pepper.

In a large bowl, combine the lettuce, croutons and the Caesar dressing. Toss thoroughly until the lettuce is coated with the dressing. Transfer the salad to individual plates. Top each salad with the grilled chicken and Parmigiano-Reggiano cheese. Serve immediately.
  Caesar Salad with Grilled Chicken

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
5.0 g
     Saturated Fat
2.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
1.5 g
57 mg
565 mg
-- mg
Total Carbohydrate
13 g
     Dietary Fiber
4 g
-- g
25 g

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