Chicken Ceasar Salad

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	380
Total Fat	19 g
Saturated Fat	4 g
Sodium	863 mg
Total Carbohydrate	26.5 g
Dietary Fiber	5 g
Protein	28.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Whole wheat bread, sliced into ½-inch cubes	3 slices
Olive oil	2 + 2 teaspoons
Garlic cloves, minced	1 + 1
Parmesan cheese, grated	1 + 1 tablespoon
Chicken cutlets	6 ounces
Salt	¼ teaspoon
Freshly ground pepper to taste
Juice of ½ lemon
Low-fat mayonnaise	2 tablespoons
Worcestershire sauce	¼ teaspoon
Anchovy fillet, chopped (optional)	1
Romaine lettuce, washed, cut into ribbons, and dried	1 head

Directions
Preheat the oven to 350˚F.
In a small bowl, toss together bread cubes, 2 teaspoons olive oil, garlic, and 1 tablespoon of Parmesan cheese. Distribute croutons onto a baking sheet and bake in the oven, tossing occasionally, for about 10 minutes, until golden. Remove and let cool.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Season chicken with the salt and pepper and cook for 2-3 minutes on each side, until lightly browned and cooked through. Remove from skillet and set aside. Once chicken has cooled off a bit, slice into strips.
In a blender, combine lemon juice, mayonnaise, Worcestershire sauce, anchovy fillet, and remaining garlic and Parmesan cheese. Process until smooth.
Toss together lettuce and dressing and distribute onto plates. Top each plate with chicken and croutons.

Exchanges
3 very lean meats; 3 fats; 1.5 starches; 1 vegetable

Side Suggestions: Whole Wheat Baguette

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