TLC Cooking "Chicken Caesar Salad"

Chicken Caesar Salad

Chicken Caesar Salad

YIELD Makes 4 main-dish servings
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Indulge yourself in this guilt-free Caesar salad, using low fat ingredients to duplicate the flavors of the high fat original.

INGREDIENTS

4	small boneless skinless chicken breast halves
6	ounces uncooked gnocchi or other dried pasta
1	package (9 ounces) frozen artichoke hearts, thawed
1‑1/2	cups cherry tomatoes, quartered
1/4	cup plus 2 tablespoons plain nonfat yogurt
2	tablespoons reduced-fat mayonnaise
2	tablespoons grated Romano cheese
1	tablespoon sherry or red wine vinegar
1	clove garlic, minced
1/2	teaspoon anchovy paste
1/2	teaspoon Dijon mustard
1/2	teaspoon white pepper
1	small head romaine lettuce, torn into bite-size pieces
1	cup toasted bread cubes

PREPARATION:

Grill or broil chicken breasts until no longer pink in center; set aside.
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta, artichoke hearts and tomatoes in large bowl; set aside.
Combine yogurt, mayonnaise, Romano cheese, sherry, garlic, anchovy paste, mustard and pepper in small bowl; whisk until smooth. Add to pasta mixture; toss to coat evenly.
Arrange lettuce on platter or individual plates. Spoon pasta mixture over lettuce. Thinly slice chicken breasts and place on top of pasta. Sprinkle with bread cubes.

This recipe appears in: Salads

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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