Chicken Caesar Salad



INGREDIENTS:

4 1 oz. slices French bread

Vegetable cooking spray

1/2 ts Garlic powder

2 lb Boneless chicken breasts

1/3 c  Fresh lemon juice

1/4 c  Red wine vinegar

1 tb olive oil

1 ts Anchovy paste

1/4 ts Fresh ground pepper

5 cl Garlic

9 c  Romaine lettuce

1/4 c  Grated parmesan cheese

DIRECTIONS:

1.  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.
  
2.  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.
  
3.  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.
  
4.  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.



Chicken Caesar Salad