CHICKEN CAESAR SALAD

FOR THE CHICKEN:
2 chicken breasts, whole, boneless, skinned, halved
2 tbsp butter
1/2 tsp finely chopped garlic
1/4 tsp salt
1/4 tsp coarsely ground pepper
FOR THE DRESSING:
2 tbsp vegetable oil
2 tbsp light or dairy sour cream
2 tbsp freshly grated parmesan cheese
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 tbsp lemon juice
1/4 tsp coarsely ground pepper
FOR THE SALAD:
4 cups torn romaine lettuce
1 medium ripe tomato, sliced
garlic melba rounds

Cut each halved chicken breast lengthwise into thirds. In a 10 inch skillet melt butter until sizzling. Add chicken, garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning once, until chicken is browned and fork tender ( 7 to 10 minutes ).

Meanwhile, in a small bowl stir together all dressing ingredients.

TO SERVE:
In a large bowl place lettuce. Pour dressing over lettuce; toss to coat. On a platter or individual salad plates place lettuce. Place tomato slices and chicken on lettuce. Arrange garlic rounds on salad.

Servings: 4
Source: Land O Lakes