Chicken Caesar Salad With Sun-Dried Tomatoes
- 3 cups bagged romaine
- 4 ounces Basic Grilled Chicken or lean store-bought grilled chicken breast strips
- ½ ounce (scant ¼ cup) sun-dried tomato strips, or about 6 rehydrated sun-dried tomato halves (not oil-packed), cut into strips
- 10 fat-free herb-seasoned croutons (I used Marie Callender’s Fat-Free Herb Seasoned Croutons)
- 2 tablespoons bottled light creamy Caesar salad dressing (one that has 8 g of fat or less per 2-tablespoon serving; I used Ken’s Steakhouse Light Creamy Caesar)
- 1 teaspoon reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
- Freshly ground black pepper, to taste, optional
Instructions:
Depending on the flavor and thickness of the brand of dressing you buy, you may want to consider adding a little lemon juice to it before tossing it with the salad.
- Toss the lettuce, chicken, sun-dried tomatoes, croutons, and dressing in a large glass or plastic mixing bowl until well combined. Top with Parmesan and pepper, if desired. Serve immediately.