Chicken Caesar Salad

Vegetable cooking spray 1/2 ts Garlic powder

2 lb Boneless chicken breasts

1/3 c Fresh lemon juice

1/4 c Red wine vinegar

1 tb Olive oil

1 ts Anchovy paste

1/4 ts Fresh ground pepper

5 cl Garlic

9 c Romaine lettuce

1/4 c Grated parmesan cheese

1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes

350F for 15 minutes or until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over med- high

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

1/4 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