Light Lemon-Dijon Chicken Salad

Enjoy this lighter version of a chicken Caesar salad. MORE + LESS -

Lemon Dijon Dressing

1/4

cup reduced-fat mayonnaise or salad dressing

tablespoons lemon juice

teaspoons Dijon mustard

clove garlic, finely chopped

cups shredded romaine

cups shredded cooked chicken breasts

1/4

cup sliced drained sun-dried tomatoes in oil

hard-cooked egg, chopped

medium green onions, sliced (2 tablespoons)

1/4

cup shredded Parmesan cheese, if desired

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1

Make Lemon-Dijon Dressing. In small bowl, beat all ingredients with wire whisk.
2

Arrange romaine, chicken, tomatoes and egg on individual serving plates. Spoon Lemon-Dijon Dressing over top. Sprinkle with onions and cheese.

Slash the fat to just 4 grams per serving by using fat-free mayonnaise instead of reduced-fat.
To shred romaine lettuce, after washing and drying leaves, stack a pile of leaves on a cutting board. With a sharp knife, cut leaves crosswise into thin strips. Measure 4 cups lightly packed shreds for this salad.