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CHICKEN CAESAR SALAD

Category:    Salads, Low-cal
Yield:7 servings
 
      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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