Recipe(tried): Grilled Chicken Caesar Salad, Italian Herb Bread, Strawberry Stuff

We have Sunshine in Ohio today the temp is 21 degrees and the windchill is -11 below 0. With the sunshine I thought Spring so I am making my favorite Chicken Caesar salad, herb bread and Strawberry Stuff.

Grilled Chicken Caesar Salad
Serves 8

3/4 lb. boneless, skinless chicken breasts
3 to 4 TBSP rice wine vinegar
1 TBSP Old Bay seasoning
1- 16 oz bag salad in a bag or fresh greens of your choice.
2 Roma tomatoes, seeded and diced
2 small salad cucumbers, diced.
18 croutons, optional (l.5 g of fat per 3)

Dressing:
3/4 cup low-fat mayonnaise
3/4 cup plain non-fat yogurt
1/2 cup grated Parmesan cheese
juice of l/2 lemon
1/2 cup red wine vinegar
1 TBSP mustard
l tsp garlic crushed

Pound the chicken to 1/2-inch thickness. Lay flat in a rectangular baking dish. Sprinkle with vinegar and Old Bay seasoning. Cover and refrigerate 1 hour before grilling. (I use my George Foreman Griller)

Combine salad greens, tomatoes, cucmbers and croutons, set aside.

Whisk together dressing ingredients. Toss salad with dressing. Top with grilled chicken.

Italian Herb Bread

7-9 oz water
1 tsp salt
1 l/2 tsp vegetable oil
3 cups bread flour
1/4 cup grated Parmesan cheese
1 tbsp dried parsley
2 tsp sugar
2 tsp dried onion flakes
1/2 tsp dried basil
1/2 tsp garlic powder
2 tsp active dry yeast

You can bake the bread in the machine but I like to use the dough cycle and when the dough is ready
form it into a loaf, place on greased baking sheet, cut a few slits in the top cover and let raise for about 30 min. Bake at 400 degress for 15 min, reduce heat and bake about 30 min longer or until golden brown. If you want a pretty loaf about 5 min before the bread is done brush the top with a little egg white and water whisked together.

This recipe brings back fond memories. My Mom always made it at Easter. Found it the other day when looking through some old recipes. We always just called it:

Strawberry Stuff

1 angel food cake torn into 1-inch pieces
1 box strawberry jello
1 small container whipped topping (2 cups)
2 cups strawberries halved.

Mix the jello according to package dirctions, set in refrigerator until it gets syrupy. Mix in the whipped topping and strawberries.

Layer the cake and jello mixture twice in a square dish ending with the jello mixture. Chill well. Cut into squares and serve with a dolop of whipped topping and top with a strawberry.