CHICK'N CAESAR SALAD
Yield Portion Size
| 3 lbs | |
| 1/4 cup |
Vegetable oil
|
| 4 head |
Romaine lettuce, washed, dried, torn into bite size pieces
|
| 8 cups |
Frisee, washed, dried
|
| 5 cups |
Caesar dressing
|
| 5 cups |
Garlic croutons
|
| 2 cups |
Shaved Parmesan cheese
|
| 5 tbsp |
Lemon juice
|
|
Ground black pepper, as needed
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 266 mg | 27% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 48 mg | 16% |
| Total Fat | 71 g | 109% |
| Iron | 5 mg | 27% |
| Potassium | 700 mg | 0% |
| Calories | 887 kcal | 44% |
| Sodium | 1841 mg | 77% |
| Protein | 37 g | 75% |
| Polyunsaturated Fat | 35 g | 176% |
| Saturated Fat | 12 g | 57% |
| Sugars | 7 g | 1% |
| Vitamin C | 11 mg | 18% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a large non stick pan, over medium-high heat, add 1 tablespoon oil. Saute chick'n strips in batches for 7 to 8 minutes, until golden brown. Add more oil as needed. Remove from pan and set aside.
-
Step 2
In a large bowl, toss romaine lettuce, frisee and Caesar dressing until all ingredients are combined. Transfer to serving platter; top with prepared chick'n.
-
Step 3
Garnish with croutons, shaved parmesan, lemon juice and black pepper.
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