This Caesar salad from the American Institute for Cancer Research is a bit different (and more interesting!) than most. The romaine hearts are first sliced, brushed with extra-virgin olive oil, and seared in a skillet. From there, the warmed romaine is served with juicy tomatoes, cucumber slices, lean sautéed chicken, and a drizzle of Caesar salad dressing.
Tip: Make this recipe your own! If you’re looking for other protein options, try shrimp, salmon, or chickpeas. Or, mix up the veggies with things like avocado, bell peppers, and red onion.
Makes 4 servings (240g). Per serving: 240 calories, 13 g total fat (1.5 g saturated fat, 0 g trans fat), 70 mg cholesterol, 4 g carbohydrates, 27 g protein, 1 g dietary fiber, 390 mg sodium, 2 g sugar, 0 g added sugar.
- For marinade, place olive oil, lemon juice, garlic, oregano, salt, and pepper in small bowl and stir to combine. Place chicken in large, resealable plastic bag. Pour marinade over chicken. Remove air from bag and seal. Place in refrigerator and allow chicken to marinate for a minimum of 1 hour or as long as overnight.
- To sear chicken, heat 1 teaspoon of oil in large nonstick skillet over medium heat. Cook chicken until cooked through and golden on the outside, 3 to 4 minutes per side. (Adjust cook time for thicker pieces.) Remove to a plate and cover lightly with aluminum foil.
- Brush remaining 2 teaspoons oil over both sides of each romaine heart. Sprinkle with salt and pepper.
- In the same large nonstick skillet, cook 2 romaine halves over medium heat until lightly charred, 1 to 2 minutes per side. Transfer to large serving platter. Repeat with remaining romaine. Arrange chicken, tomatoes, and cucumber around charred romaine. Drizzle dressing over lettuce and serve with lemon wedges and Parmesan cheese, if desired.
