CHICKEN CAESAR SALAD
Category: Salads, Low-cal
4 1 oz. slices French bread 1 tb Olive oil
Vegetable cooking spray 1 ts Anchovy paste
1/2 ts Garlic powder 1/4 ts Fresh ground pepper
2 lb Boneless chicken breasts 5 cl Garlic
1/3 c Fresh lemon juice 9 c Romaine lettuce
1/4 c Red wine vinegar 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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