Presents

"Chili Chicken Caesar Salad"

Recipe Source: 2004 Issue Recipes Plus Calendar Salads & Dressings Recipe File Serving Size: Makes 4 servings

Amount Ingredient 1/4 cup corn starch 1 teaspoon each salt, ground black pepper, ground cumin, and ground coriander seed 4 boneless, skinless chicken breasts, about 5 ounces each, cut into strips 2 tablespoons vegetable oil 1/3 cup lemon juice 8 cups romaine lettuce, washed and chopped 1/2 cup Renee's Gourmet Mighty Caesar Dressing & Dip 1 cup shavings of Monterey Jack cheese with hot peppers 1 cup croutons

Preparation Instructions:

Combine corn starch with salt, pepper, cumin and coriander; toss in chicken to coat.

Heat oil in large frypan over medium high heat. Add chicken and saute until browned and fully cooked. Add lemon juice to pan and stir to coat chicken. Remove from heat; cut chicken into cubes.

Toss romaine with dressing and cheese. Place cooked chicken over greens; sprinkle with croutons and serve immediately. Serves 4.

Per serving: 567 calories; 43.2 g protein; 37.1 g fat; 19 g carbohydrates; 2.7 g dietary fibre.

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