1/2
teaspoon
Garlic powder
2
pounds
Boneless chicken breasts
1/3
cup
Fresh lemon juice
1/4
cup
Red wine vinegar
1
tablespoon
Olive oil
1
teaspoon
Anchovy paste
1/4
teaspoon
Fresh ground pepper
50
milliliters
Garlic
9
cups
Romaine lettuce
1/4
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 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 mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.
CHICKEN CURRY RICE SALAD
1/2
cup
Plain yogurt
3
tablespoons
Curry powder -- divided
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