Wilted Chicken Caesar Salad

Protein 50 g | Fat 26 g | Carbs 38 g

Calories 571 | Protein 34 % | Fat 40 % | Carbs 26 %

Fiber 6 g | Sodium 532 mg | Sat. Fat 11 g

32 oz. bag of chopped romaine lettuce (will use only about 80 percent of the bag)
16 oz. of frozen and cooked/grilled boneless unbreaded chicken strips
½ tsp. capers, drained
2 tsp minced garlic in oil
½ tsp. dried dill weed
2-3 dashes black ground pepper (optional)
1 cup nonfat sour cream
20 oz. can of unsweetened pineapple chunks or tidbits, ¼th cup juice, reserved
2/3 cup shredded low-sodium parmesan cheese.

To make the dressing, place the capers, sour cream, dill, garlic, reserved pineapple juice and half of the parmesan cheese in a container with a lid. Cover and shake to mix and blend well.
Pour the lettuce into a very large bowl. Cut the cooked/grilled chicken into 1-inch chunks. It is okay if they are still frozen just be careful. Add the pineapple chunks or tidbits.
Pour the dressing mix over the salad and toss to coat the lettuce.
Cover and place in the refrigerator for at least 3 hours for the lettuce to wilt and flavors to blend and, if frozen, the chicken to thaw.
Serve by placing ¼th of the salad in a large bowl and top with ¼th of the remaining parmesan.

Add some of your other favorite green vegetables or a little onion.
The salad can be made in two separate resealable bags. Just place half the lettuce mixture in each and pour half the dressing in each. Shake well.
If a warm salad, is desired, leave out the chicken and cook according to package directions and then add ¼th into each bowl or plate.
The nutrition analysis excludes the optional ingredients.
Reducing the amount of parmesan cheese in this dish by half will decrease the amount of saturated and total fat.

From the News Room