Ingredients
| Quantity | Ingredients |
|---|---|
| CROUTONS | |
| 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 |
| SALAD | |
| 8 cups / 2 litres | torn romaine lettuce |
| 16 oz / 454 g | grilled, sliced skinless chicken breast |
| DRESSING | |
| 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 |
Directions
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.
Serves 4.
Nutrition Facts
| Serving Size | Per 3 cups salad and 2 tbsp (30 ml) dressing |
| Calories | 345 |
| Cholesterol | 78 |
| Carbohydrates | 20 |
| Fiber | 4 |
| Protein | 35 |
| Fat | 14 |
| Saturated Fat | 3 |
| Trans Fat | 0 |
| Sodium | 362 |
Source: Leslie Beck's Healthy Kitchen