Recipe - Chicken Caesar Salad

4 1 oz. slices French bread
Vegetable cooking spray
One half teaspoon Garlic powder
2 pound Boneless chicken breasts
1/3 cup Fresh lemon juice
One fourth cup Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Anchovy paste
One fourth teaspoon Fresh ground pepper
5 cl Garlic
9 cup Romaine lettuce
One fourth cup Grated parmesan cheese

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 One fourth 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.

Calories per 1 One half cup serving: 257

Source: Cooking Light Magazine, MayJune 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip