Chicken Caesar Salad
nonstick cooking spray
chicken breast halves, boneless, skinless
red wine vinegar
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.