Grilled Chicken Caesar Salad

This recipe serves:  1

1 boneless, skinless chicken breast, about 4 to 6 ounces
salt to taste
freshly ground black pepper
2 cups torn romaine lettuce
juice of 1 lemon
2 tablespoons Roasted Garlic Vinaigrette (see recipe) or low-fat salad dressing
1/2 teaspoon anchovy paste
1 tablespoon freshly grated Parmesan cheese
1/3 cup croutons
1. Preheat the grill to medium-high.

2. Season the chicken breast with salt and pepper. Grill the breast until cooked through, about 4 minutes on each side. Let cool. When the chicken is cool enough to handle, shred or cut it into bite size pieces and set aside.

3. Put the lettuce in a large bowl.

4. Combine the lemon juice, Roasted Garlic Vinaigrette and anchovy paste in a small bowl.

5. Add the vinaigrette mixture, Parmesan cheese and pepper to the romaine and toss to combine.

6. Divide the romaine among plates, top each salad with grilled chicken and sprinkle with croutons.

Serving Size: 1 chicken breast and 2 cups of salad

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