Chicken Caesar Salad

40 minutes Prep: 20 minutes Cook: 20 minutes

321 calories per serving view nutrition facts

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4	1-ounce slices	french bread
1	x	nonstick cooking spray
1/2	teaspoon	garlic powder
2	pounds	chicken breast halves, boneless and skinless
1/3	cup	lemon juice	fresh
1/4	cup	red wine vinegar
1	tablespoon	olive oil
1	teaspoon	anchovy paste
1/4	teaspoon	black pepper	freshly ground
5	cloves	garlic
9	cups	romaine lettuce
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

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 350 degrees Fahrenheit for 15 minutes or until lightly browned and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add chicken halves; sauté 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.

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.

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.

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Serving Size 178g

Amount per Serving

Calories 321 23% of calories from fat