|4 cups / 1 litre||cubed (1-inch/2.5 cm) whole grain bread, about 4 thick slices|
|2 tbsp / 25 ml||extra virgin olive oil|
|1 tsp / 5 ml||dried herbs, such as basil, oregano or rosemary|
|8 cups / 2 litres||torn romaine lettuce|
|16 oz / 454 g||grilled, sliced skinless chicken breast|
|1/2 cup / 125 ml||low fat plain yogurt|
|2 tbsp / 25 ml||freshly squeezed lemon juice|
|1 tbsp / 15 ml||extra virgin olive oil|
|1 tsp / 5 ml||Worcestershire sauce|
|2||anchovey fillets, canned in oil, finely chopped|
|1/2 tsp / 2 ml||grainy Dijon mustard|
|2||cloves garlic, crushed|
|few drops Tabasco sauce, or to taset|
Preheat oven to 300°F (150°C).
In a large bowl, toss cubed bread with olive oil, dried herbs and salt until bread is evenly coated.
Arrange bread in a single layer on a large baking sheet. Bake for 10 to 20 minutes; 10 minutes will give crispy croutons with a soft centre, 20 minutes will give very crunchy croutons. Set aside to cool.
In a small bowl, whisk together yogurt, lemon juice, olive oil, Worcestershire sauce, anchovy fillets, mustard, garlic and Tabasco.
In a large bowl, combine lettuce with sliced chicken breast and croutons. Drizzle with dressing and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.
|Serving Size||Per 3 cups salad and 2 tbsp (30 ml) dressing|
Source: Leslie Beck's Healthy Kitchen