Chicken Romaine Salad w/ Avocado Dressing
Serve on a crusty piece of French Bread

Servings: 4

1/4 cup low-fat buttermilk
1 tablespoon low fat mayonnaise (we used Hellman's)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, peeled
1/2 ripe peeled avocado, seeded and coarsely mashed
4 cups chopped romaine lettuce
2 cups cubed cooked chicken breast (about 8 ounces)
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro

Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.

Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with croutons if desired.

Per Serving: (nutritional information does not include croutons) 224 Calories; 6g Fat (25.3% calories from fat); 1g Saturated Fat; 36g Protein; 5g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 418mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.

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