Serving Size: 4-6
Ingredients:
4 slices French bread
Vegetable cooking spray
1/2 teaspoon garlic powder
1 pound boneless and skinless chicken breasts
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1/3 cup olive oil
1 teaspoon anchovy paste
1/4 teaspoon fresh ground pepper
1 garlic clove, minced
6 cups bite-size pieces romaine lettuce
1/4 cup grated Parmesan cheese
Directions:
- Trim bread crusts and discard them. 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 medium to high heat until hot. Add chicken halves. Sauté 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.
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