This protein-rich version of the classic salad shows why it has become a favourite.
1 | chicken breasts, bone-in, skinless | 600 g | |
1/4 cup | olive oil | 65 mL | |
1 1/2 slice | bread, whole wheat, for the croutons | 55 g | |
3 | anchovy fillets, minced | 12 g | |
1 1/2 clove | garlic, crushed | ||
1 | egg yolks | ||
1 pinch | cayenne pepper | 0.1 g | |
3/4 tsp | Worcestershire sauce | 3.75 mL | |
1 1/2 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
3 tbsp | Parmesan cheese, grated | 9 g | |
1 1/2 slice | bacon, chopped | 30 g | |
3/4 | Romaine lettuce, torn into bite-size pieces | 420 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
paper towels | |||
aluminum foil |
Grill the chicken and croutons
Make the dressing:
Dress the salad:
per 1 serving (310 g)
Amount % Daily Value |
Calories 430 |
Fat 21 g 33 % |
Saturated
4.3 g
21 % |
Cholesterol 170 mg |
Sodium 450 mg 19 % |
Carbohydrate 14 g 5 % |
Fibre 4 g 16 % |
Sugars 5 g |
Net Carbs 10 g |
Protein 44 g |
Vitamin A 104 % |
Vitamin C 59 % |
Calcium 12 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 5 |
Fats | 3 |