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MAIN: Chicken Caesar Salad




Source of Recipe


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Recipe Introduction


5 Points per serving




List of Ingredients




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


Recipe



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 350º 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