Recipe: Chicken Caesar Salad

Chicken Caesar Salad
Source: Cooking Light Magazine, May-June 1993
Yield: 7 servings

4 (1 oz.) slices French bread
vegetable cooking spray
1/2 tsp garlic powder
2 lb boneless chicken breasts
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1 tbsp olive oil
1 tsp anchovy paste
1/4 tsp fresh ground pepper
5 cloves garlic
9 cups romaine lettuce
1/4 cup grated Parmesan cheese

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

Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 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.