Chicken Caesar Salad
4 (1-ounce)
slices French bread
Vegetable cooking spray
1/2 teaspoon garlic powder
2 pounds
skinned, boned chicken breast halves
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon anchovy paste
1/4 teaspoon freshly ground pepper
5 cloves garlic
9 cups loosely packed torn romaine lettuce
1/4 cup grated fresh Parmesan cheese
1. Trim bread crusts, and discard. Cut bread into 1-inch cubes. Arrange bread
cubes in a single layer on a baking sheet. Coat bread cubes with cooking spray,
and sprinkle with garlic powder; toss well. Bake at 350¼ for 15 minutes or until
lightly browned; set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat
until hot. Add chicken; saute 6 minutes on each side or until done. Remove
chicken from skillet; let cool. Cut chicken across grain into thin\par 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 lemon juice mixture to
chicken, tossing gently to coat.
4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over
lettuce, and toss well. Add chicken mixture and cheese, tossing gently to coat.
Serve with croutons.
Yield: 7 servings (serving size: 1-1/2 cups salad and 1/3 cup croutons).
CALORIES 257 (28% from fat) / PROTEIN 33.7g / FAT 7.9g (SAT 2.1g, MONO 3.3g,
POLY 1.3g) / CARB 10.8g / FIBER 1.6g / CHOL 85mg / IRON 2.2mg / SODIUM 303mg /
CALCIUM 90mg
