Serve with a warm slice of French Bread.

Servings: 4 (about 2 1/2 cups each)

3 - 4 ounce chicken cutlets
Cooking spray
1 (10-ounce) package romaine salad
8 cherry tomatoes, cut in half
1/4 cup (1 ounce) grated fresh Parmesan cheese

Caesar Dressing:
3 tablespoons low fat mayonnaise (we used Hellmann's®)
1 1/2 tablespoons fresh lemon juice
3 teaspoons water
3/4 teaspoons anchovy paste
1 large garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

For Dressing: Combine all ingredients in a small bowl, stirring well.

Grill chicken in a skillet coated with cooking spray over medium-high heat. Grill 2 to 3 minutes on each side or until done. (if using regular breast halves, flatten with mallet to an even thickness) Slice chicken in thing slices across the grain when done.

Combine chicken, 1/3 cup dressing, lettuce, and tomato in a large bowl; toss gently to coat. Divide salad evenly among each of 4 bowls. Sprinkle each serving with 1 tablespoon cheese.

Per Serving: 149 Calories; 4g Fat (22.5% calories from fat); 1g Saturated Fat; 23g Protein; 5g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fat.

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