Crispy Chicken Romaine Salad
1C Italian style dry bread crumbs
2T I can't believe it's not butter spray
1 lb boneless skinless chicken breast halves, cut into 1/2 inch thick strips
1T olive oil
3T redwine or balsamic vinegar
1T lemon juice
1/2 teas each salt, sugar and dried basil leaves
1 can (19oz) chick peas drained and rinsed
6 cups romaine lettuce
1 can (28oz) diced tomatoes, drained
1 can (2 1/4oz) sliced ripe olives
Heat oven to 375. In shallow dish, mix bread crumbs and butter spray. Roll chicken in cumb mixture. Place on ungreased cookie sheet. Bake 10 to 15 mins until chicken is no longer pink and coating is crisp.
In medium bowl, stir together oil, vinegar, lemon juice, salt, sugar and basil with wire wisk. Stir in chick peas.
Arrange lettuce adn tomatoes on serving platter. Top with dressing, chicken and olives, you can sprinkle with 1/4 cup lite parmeasan cheese. Yummo!
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