3/4 lb. skinless boneless chicken breasts or chicken tenders with tendons removed, and lightly seasoned with oregano, garlic, powder and lemon pepper or salt and pepper and grilled or baked
8 cups torn or chopped romaine lettuce (1 medium head)
2/3 cup fat free Caesar Salad Dressing, preferably Cardini’s
2 tablespoons fresh lemon juice
1 clove garlic, minced or pressed
2 teaspoons extra virgin cold pressed olive oil
4 anchovy fillets, drained, rinsed and finely minced
1/4 cup fresh grated Parmesan cheese
1/2cup fresh grated low fat mozzarella cheese (2.5 grams fat per 1 ounce)
1 1/2 cup fat free garlic or herb croutons
fresh ground pepper
1. Lightly season chicken with oregano, garlic powder and lemon pepper seasoning and bake or grill at 350 F for 20 to 30 minutes until juices run clear. The amount of time needed to bake or grill tenders is about half that of a breast. Allow chicken to cool then shred or cut chicken into small pieces; cover and chill.
2. Place romaine in a large salad bowl; if done ahead of time cover and refrigerate.
3. In small bowl mix Caesar dressing together well with lemon juice, garlic, olive oil and anchovies. Combine cheese together well and set aside.
4. Grind fresh black pepper or greens to taste. Add dressing to greens and toss gently. Add cheese, chicken and croutons to salad and mix again and serve.