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Title: Chicken Caesar Salad
Categories: Salad Diet Poultry
Yield: 7 Servings
| 4 | 1 oz. slices French bread | |
| Vegetable cooking spray | ||
| 1/2 | ts | Garlic powder |
| 2 | lb | Boneless chicken breasts |
| 1/3 | c | Fresh lemon juice |
| 1/4 | c | Red wine vinegar |
| 1 | tb | Olive oil |
| 1 | ts | Anchovy paste |
| 1/4 | ts | Fresh ground pepper |
| 5 | cl | Garlic |
| 9 | c | Romaine lettuce |
| 1/4 | c | Grated parmesan cheese |
1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside.
2. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.
3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.
4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.
Calories per 1 1/2 cup serving: 257
Source: Cooking Light Magazine, May-June 1993
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