Chicken Caesar Salad
|Plain low fat yogurt||8 Ounce (1 Carton)|
|Water||1 1⁄2 Tablespoon|
|Dijon mustard||1 1⁄2 Tablespoon|
|Balsamic vinegar||1 1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Whole wheat bread cubes||2 Cup (32 tbs) (1 Inch Cubes / About 4 Slices)|
|Olive oil flavored vegetable cooking spray||1|
|Italian spice mix||1⁄4 Teaspoon|
|Skinless boneless chicken breasts||1 Pound|
|Freshly ground pepper||1⁄4 Teaspoon|
|Sliced romaine lettuce||6 Cup (96 tbs)|
|Trimmed watercress||3 Cup (48 tbs) (About 1 Large Bunch)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Place colander in a 2-quart glass measure or bowl.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander.
Cover with plastic wrap; refrigerate 12 hours.
Combine yogurt cheese, water, and next 3 ingredients in a bowl.
Set dressing aside.
Preheat oven to 350°.
Arrange bread cubes in a single layer on a jelly-roll pan.
Lightly coat bread cubes with cooking spray, and sprinkle with 1/4 teaspoon Italian Spice Blend, 1/8 teaspoon pepper, and dash of salt; toss well.
Bake at 350° for 15 minutes or until lightly browned.
Rub chicken with 1/4 teaspoon salt, 1/4 teaspoon Italian Spice Blend, and 1/4 teaspoon pepper.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 4 minutes on each side or until done.
Remove from skillet; let cool.
Cut chicken across grain into thin slices.
Combine croutons, lettuce, and watercress in a large bowl.
Drizzle dressing over lettuce mixture; toss well.
Place 2 cups salad on each of 4 salad plates.
Divide sliced chicken evenly among salads, and sprinkle each with 1 tablespoon Parmesan cheese.