Grilled Chicken Caesar Salad Wrap

-
This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner.

Ingredients
4 servings

  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
                      Bertolli Extra 
                       Virgin Olive Oil 
                        17 Fl Oz$9.49 for 1 item
                          Thru 01/01
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
                        McCormick Sea Salt  
                        Grinder 2.12 Oz
                         Buy 1 Get 1
                         Thru 07/11
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed


Preparation
  • Active
  • Ready In




  1. Preheat grill to medium-high. 
  2. Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl. 
  3. Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total. 
  4. Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1½ cups of the salad and roll closed.

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it can cause a flare-up.)

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.



Source:www.eatingwell.com

Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

Piña Colada Chicken Salad

-
Image
We're obsessed with the crunchy coconut chicken. YIELDS:    4 PREP TIME: 10 mins TOTAL TIME: 30 mins Ingredients 1 lb. boneless skinless chicken breasts, cut into tenders 1 c. all-purpose flour 2 large eggs, beaten 1 c. shredded coconut kosher salt Freshly ground black pepper 1 head romaine 1 red bell pepper, thinly sliced 2 c. pineapple, chopped 1/2 c. coconut milk Juice of 2 limes Zest of 1 lime pinch of crushed red pepper flakes   Directions Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, 12 minutes.Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken. In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt. Drizzle with dressing and serve. source: www.delish.com
Lire la suite

Black and Blue Salad

-
Image
This salad for two has all the components of a steak house-style dinner in a simple, low-calorie main dish salad. And it's ready in less than 20 minutes. Resting the steaks is important, as it retains juiciness. If you were to cut a steak without resting, the juices leach out of the steak and the texture and flavor would be compromised. Also, if you haven't made your own Blue Cheese Dressing before, now's the time to start: It's preservative-free and with much fewer calories. Active Time 10 Mins Total Time    15 Mins Yield  Serves 2 (serving size: 1 salad and 3 tablespoons dressing)  Ingredients 2 (4-ounce) beef tenderloin steaks  Cooking Spray  4 cups sliced romaine lettuce hearts (1 1/2 hearts)  1/2 cup vertically sliced red onion  2 plum tomatoes, each cut into 6 wedges  Blue Cheese Dressing  1/2 to 1 teaspoon freshly ground black pepper How to Make It Step 1 Heat a cast-iron skillet over medium-high heat. Coat steaks with cooking spray. Add
Lire la suite

Sorghum Salad with Carrots and Dandelion Greens

-
Image
It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens, and delicate celery leaves. 1 hour 20 mins 20 mins Serves 4 to 6 TOTAL TIME PREP YIELD INGREDIENTS 1 pound carrots, peeled and cut on the bias into 2-inch pieces 6 cloves garlic, skins on 1 dried bay leaf 3 sprigs thyme 2 tablespoons extra-virgin olive oil, plus more for drizzling Bertolli Rich Taste Extra Virgin Olive Oil 1.5 L $12.99 for 1 item thru 06/03 Kosher salt and freshly ground pepper 4 ounces dandelion greens, cut into 3-inch pieces 1 cup Greek yogurt DANNON Light & Fit Light Non-Fat Vanilla Greek Yogurt 5.3 Oz 4 pack $6.00 for 2 item thru 06/20 1/4 teaspoon ground sumac 1 cup Cooked Sorghum Flaky sea salt, such as Maldon, for serving 1/4 cup celery leaves, for serving DIRECTIONS 1. Preheat oven to 400 degrees. Toss carrots, g
Lire la suite