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Nutrition Facts
Serving Size 186 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 310 mg 13%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 16 g
Vitamin A 25% Iron 6%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Radicchio and Romaine Chicken Caesar Salad
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/2 cup(s) Caesar Dressing
2 Boneless Skinless Chicken Breast
1 cup(s) green onions
2 portobello mushrooms
1 cup(s) romaine lettuce, cut in half
2 cup(s) radicchio, cut in half
1 medium lemon, juiced
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Instructions

1
Preheat grill to medium high.
2
Divide caesar dressing evenly between two gallon-size zip-top bags.
3
Place the chicken breasts in one bag and the green onions and mushrooms in the other bag and marinate in the refrigerator for 30 minutes to 1 hour.
4
Remove chicken breasts from bag and grill the chicken breasts for 5 minutes per side or until a meat thermometer registers 165°F. Remove chicken from grill and set aside.
5
Remove the mushrooms and green onions from the bag and grill for 3-4 minutes each. Remove from grill and set aside.
6
Place the romaine and radicchio on the grill for 3-4 minutes, just long enough to char on one side. Remove from the grill.
7
To build the salad, slice all ingredients and arrange equally in four large bowls. Squeeze lemon juice on each and serve.

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