Serve with croutons if desired

Serves 6 (2 cups per serving)

Salad:
• 2 pounds boneless skinless chicken breast halves, pounded to 1/2 inch
• 11 cups torn romaine lettuce
• 1 cup red bell pepper strips
• 2 thin slices sweet red onion, cut in half (optional)

Vinaigrette:
• 2 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 - 1/4 teaspoon garlic powder
• 1/2 cup fresh grated Parmesan Romano cheese

Pound chicken breasts between 2 pieces of plastic wrap to even 1/2 inch cutlets. Grill on medium high heat about 5 minutes each side or until done and lightly browned on the outside. Combine chicken, lettuce, bell pepper, and red onion slivers in a large bowl.

To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic powder) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.

Per Serving: 276 Calories; 9g Fat (28.8% calories from fat); 2g Saturated Fat; 40g Protein; 8g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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