Grilled Chicken Caesar Salad

Mom, here is another one from our friend Rocco.  You know how Andrew loves his Caesar Salad.  He said this was one of his favorites.  I didn't even tell him it was a healthy version first.  I will be honest, the lemon flavor was a little potent at first.  However, I think I used a little more lemon than what they called for.  Next time, I will probably stick to the recipe.  This serves 4.  Or 2, for two nights :-).

I figured I would post a healthier one in anticipation of some future posts......

Ingredients:

- 5 slices whole-wheat baguette (cut one inch thick)
- 3 large garlic cloves:  1 whole, 2 minced
- salt and freshly ground pepper
- 4 chicken cutlets, 2 ounces each, pounded thin (I think I just bought the thin cutlets so I didn't have to pound them.  Not that I don't love the pounding, but it was a busy night!)
- Nonstick olive oil cooking spray
- 2 tablespoons fresh lemon juice
- 5 tablespoons low fat mayo (I only had fat free I believe, and it was still delicious)
- 2 teaspoons Dijon mustard
- 1/2 cup grated Parmigiano-Reggiano cheese
- One 9 ounce package (about 7 cups) cut romaine lettuce

Directions:

1.  Preheat the oven to 375.  Line a baking sheet with foil.

2.  To make the croutons, rub the baguette slices with the whole garlic clove.  Using a serrated knife, cut the bread into 1-inch cubes.  Place the cubes on the prepared baking sheet, and season them with salt and pepper to taste.  Toast the cubes in the oven until they are golden brown and crunchy, about 10 minutes.  Let cool.

3.  While the croutons are cooling, preheat a grill or grill pan over high heat.  Season the chicken with salt and pepper, and spray it lightly with olive oil spray.

4.  Grill the chicken until just cooked through, about1 1/2 minutes on each side.  Place 1 cutlet on each of 4 large dinner plates. 

5.  In a large bowl, combine the minced garlic, lemon juice, mayo, Dijon mustard, and half of the grated cheese.  Add the lettuce and croutons to the bowl.  Season the salad with salt and pepper to taste, and toss thoroughly.

6.  Pile equal portions of salad on top of the chicken, mounding it high.  Sprinkle each salad with some of the remaining cheese and serve.

I just did my chicken cutlets up in a regular non-stick pan instead of a grill pan.  Also, I cut the chicken up into cubes and tossed them in with the salad.  I think I was just being lazy and didn't want to have to cut the chicken later. 

And here is Rocco's report on the savings:

                   Before:                                        After:
Fat:             64 grams                                     6.1 grams
Calories:     850                                              202

Other nutrition information for after: 
Protein:   20 grams      Carbs:  15 grams        Cholesterol:  45 mg       Fiber:  3 grams           Sodium:  600 mg