I cannot take complete credit for this dressing. I asked for the recipe. But, I did tweek it, a lot. (I do not need several gallons of this dressing!). It’s not the exact recipe, it’s A LOT healthier than original, I used different Oil, and I used an entire Packet of Italian vs. a portion.
3/4c+2T – 1c Water
1/4c Dijon Mustard
1/2c Apple Cider Vinegar
1/4c Parmesan Cheese (I use finely grated store shelf)
1pkt Good Season’s Italian Dressing Packet
5T Olive Oil
Mix first 5 ingredients. Whisk in Oil.
Low Cal Lower Carb Options
4 frozen chicken breast (From 3lb bag)
3c semi packed Baby Spinach Leaves
1 Sweet Red Pepper
1/3c – 1/2c Red Onion, sliced
1/4c Grated Parmesan Cheese (Store shelf kind)
1/2T Lemon Juice (Concentrate)
3/4tsp Dijon Mustard
1/8tsp Anchovie Paste*
1/2tsp Garlic Powder
1tsp Dried Parsley
1/4tsp Sweet Pepper and Onion Seasoning (Fleetfarm) *Optional
1/2c – 3/4c canned Black Olives, quartered
1/4c Caesar Salad Dressing (Last 30 minutes- Or to top wraps)***
Toppings: Feta Cheese, Fresh Roma Tomatoes
How I prepped:
Nicely Butter Flavor Cooking Spray Crock. Add all, EXCEPT Caesar Dressing and toppings. Cook til chicken’s dones. Shred chicken, add back to crock. Top shell of choice (Cabbage leaves (Boiled), Egg Roll Wraps, Taco Shells). Add toppings.
OR (Maybe, haven’t tried yet):
Boil chicken. Shred. Mix all (I mix liquids first, then add in seasons, then mix with chicken-For this method, I’d chop up spinach and red pepper). Top onto shells, adding toppings.
*** You can top with Caesar Dressing, as topping. OR just mix it in last 30minutes.
*Anchovie adds salty taste. A lot of Caesar Dressings have Anchovie in them. Don’t be afraid of it!
Also, I tried to cut some calories/ingredients, but, some ADD Greek Yogurt (1/4c) OR Cream Cheese (4oz)-(Last 30minutes for 1st method. Or slightly warm it and mix in with 2nd/3rd method)… Whatever you see fit.
Delicious hot or cold. I actually LOVED it cold on a wrap the next day!
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