Garlic Croutons:
2 cups 1/2-inch whole wheat bread cubes
vegetable oil cooking spray
1/8 tsp salt
1/2 tsp garlic powder
Chicken:
4 (6 oz) boneless, skinless chicken breasts, trimmed of excess fat
salt and ground black pepper
1 tsp vegetable oil
Caesar Dressing
2 Tbl buttermilk
1 Tbl lemon juice from 1 lemon
1 Tbl low fat mayonnaise
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1 medium garlic clove
1 1/2 anchovy fillets, rinsed and patted dry
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbl Extra Virgin Olive Oil
1/2 ounce parmesan cheese, grated (1/4 cup)
Salad
2 medium heads romaine lettuce, washed, dried and torn in to 1/2 inch pieces (about 10 cups loosely packed)
For the croutons: Adjust an oven rack to the middle position and heat the oven to 350. Generously coat the bread cubes with the vegetable oil spray. Sprinkle with salt and garlic powder, and toss to combine. Spread the cubes onto a baking sheet in an even layer and bake until golden brown, 20 to 25 minutes, stirring halfway through. Cool to room temperature
For the chicken: Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook about 5 minutes, until well browned. Flip the chicken over, add 1/2 cup water, and reduce the ehat to medium-low. Cover and continue to cook until the thickest part is no longer pink and registers 165 on an instant read thermometer, about 10-15 minutes. Add additional water if it dries up. Remove the chicken to a cutting board and rest 5 minutes. Slice the chicken breasts into 1/2 inch thick slices.
For the dressing: Puree all of the dressing ingredients except the oil and parmesan in a blender (or food processor) until smooth, about 30 seconds, scraping down the sides as needed. With the motor running, drizzle in the oil in a steady stream. Stir in the cheese.
To assemble the salad: In a large bowl, toss the lettuce with all but 1 tablespoon of the dressing to coat; divide evenly among 4 serving plates. Add the chicken to the bowl used to dress the lettuce and toss with the remaining tablespoon of dressing. Arrange the chicken evenly among the plates. Sprinkle each plate evenly with croutons. Serve immediately.
4 servings; 7 points per serving
2 cups 1/2-inch whole wheat bread cubes
vegetable oil cooking spray
1/8 tsp salt
1/2 tsp garlic powder
Chicken:
4 (6 oz) boneless, skinless chicken breasts, trimmed of excess fat
salt and ground black pepper
1 tsp vegetable oil
Caesar Dressing
2 Tbl buttermilk
1 Tbl lemon juice from 1 lemon
1 Tbl low fat mayonnaise
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1 medium garlic clove
1 1/2 anchovy fillets, rinsed and patted dry
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbl Extra Virgin Olive Oil
1/2 ounce parmesan cheese, grated (1/4 cup)
Salad
2 medium heads romaine lettuce, washed, dried and torn in to 1/2 inch pieces (about 10 cups loosely packed)
For the croutons: Adjust an oven rack to the middle position and heat the oven to 350. Generously coat the bread cubes with the vegetable oil spray. Sprinkle with salt and garlic powder, and toss to combine. Spread the cubes onto a baking sheet in an even layer and bake until golden brown, 20 to 25 minutes, stirring halfway through. Cool to room temperature
For the chicken: Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook about 5 minutes, until well browned. Flip the chicken over, add 1/2 cup water, and reduce the ehat to medium-low. Cover and continue to cook until the thickest part is no longer pink and registers 165 on an instant read thermometer, about 10-15 minutes. Add additional water if it dries up. Remove the chicken to a cutting board and rest 5 minutes. Slice the chicken breasts into 1/2 inch thick slices.
For the dressing: Puree all of the dressing ingredients except the oil and parmesan in a blender (or food processor) until smooth, about 30 seconds, scraping down the sides as needed. With the motor running, drizzle in the oil in a steady stream. Stir in the cheese.
To assemble the salad: In a large bowl, toss the lettuce with all but 1 tablespoon of the dressing to coat; divide evenly among 4 serving plates. Add the chicken to the bowl used to dress the lettuce and toss with the remaining tablespoon of dressing. Arrange the chicken evenly among the plates. Sprinkle each plate evenly with croutons. Serve immediately.
4 servings; 7 points per serving
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