Chicken Caesar Salad

Chicken Caesar Salad

4 (1-ounce) slices French bread

Vegetable cooking spray

1/2 teaspoon garlic powder

2 pounds skinned, boned chicken breast halves

1/3 cup fresh lemon juice

1/4 cup red wine vinegar

1 tablespoon olive oil

1 teaspoon anchovy paste

1/4 teaspoon freshly ground pepper

5 cloves garlic

9 cups loosely packed torn romaine lettuce

1/4 cup grated fresh Parmesan cheese

1. Trim bread crusts, and discard. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet. Coat bread cubes with cooking spray, and sprinkle with garlic powder; toss well. Bake at 350¼ for 15 minutes or until lightly browned; set aside.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 6 minutes on each side or until done. Remove chicken from skillet; let cool. Cut chicken across grain into thinpar slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an electric blender; cover and process until smooth. Add 1/4 cup lemon juice mixture to chicken, tossing gently to coat.

4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce, and toss well. Add chicken mixture and cheese, tossing gently to coat. Serve with croutons.

Yield: 7 servings (serving size: 1-1/2 cups salad and 1/3 cup croutons).

CALORIES 257 (28% from fat) / PROTEIN 33.7g / FAT 7.9g (SAT 2.1g, MONO 3.3g, POLY 1.3g) / CARB 10.8g / FIBER 1.6g / CHOL 85mg / IRON 2.2mg / SODIUM 303mg / CALCIUM 90mg