Serves: 6
Start to Finish: 1 hour
For Caesar Dressing:
| ½ | cup mayonnaise |
| ¼ | cup buttermilk |
| ¼ | cup grated Parmesan cheese |
| 1 | tablespoon olive oil |
| 1 | tablespoon lemon juice |
| 1 | tablespoon Worcestershire sauce |
| 1 | teaspoon Dijon style mustard |
| 1 | teaspoon garlic powder |
| ½ | teaspoon salt |
| ½ | teaspoon ground black pepper |
| 1 | teaspoon dried parsley |
For Chicken:
| 1 | tablespoon canola oil |
| 1½ | pounds boneless, skinless chicken breasts, sliced into cutlets |
| salt and pepper to taste |
Other:
| 3 | romaine lettuce hearts, chopped into bite-sized pieces |
| ½ | cup shredded Parmesan cheese |
1. For Caesar Dressing: Combine all ingredients in bowl and mix well. Chill for 1 hour.
2. For Chicken: Heat canola oil in skillet over medium high heat, until shimmering. Sprinkle salt and pepper over chicken. Add chicken and cook 4 minutes. Flip and cook 3-4 minutes more, until golden brown and cooked through. Remove chicken from pan and let sit for 5 minutes. Slice chicken.
3. Assembly: Toss lettuce and dressing until evenly coated. Portion lettuce mixture onto serving plates and top with chicken and parmesan cheese. Can serve with garlic bread or croutons.
Total Per Serving: 494 cal., 32 g fat (7 g sat. fat), 71 mg chol., 1155 mg sodium, 236 mg pot., 23 g carb., 4 g sugar, 2 g fiber, 32 g pro.
Caesar Dressing Only, Per Serving (about 3 tablespoons): 152 cal., 15 g fat (3 g sat. fat), 12 mg chol., 495 mg sodium, 50 mg pot., 2 g carb., 1 g sugar, 0 g fiber, 2 g pro.