Chicken Caesar Salad
Ingredients
| 4 | 1-ounce slices |
french bread
|
|
| 1 | x |
nonstick cooking spray
|
* |
| ½ | teaspoon |
garlic powder
|
|
| 2 | pounds |
chicken breast halves, boneless, skinless
|
|
| ⅓ | cup |
lemon juice
fresh |
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
anchovy paste
|
* |
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 5 | cloves |
garlic
|
|
| 9 | cups |
romaine lettuce
|
* |
| ¼ | cup |
Parmesan cheese
grated |
Directions
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℉ (180℃) 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 ¼ 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.
Nutrition Facts
Serving Size 178g (6.3 oz)
