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.
