Caesar Salad and Grilled Chicken
Preparation Time: 30 minutes
2 chicken breasts, boned and skinned
1/2 cup non-fat plain yogurt
1 teaspoon anchovy paste
1 teaspoon fresh lime juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, freshly grated, #1 cutting cone
1 head romaine lettuce, rinsed, spun dry and cut into 1" (2.5 cm) wide strips
1/2 red onion, sliced very thin
1/2 red pepper, sliced very thin in rings
Preheat 11.25" Skillet or 10.5" frypan over medium heat until water "dances" on pan. Add chicken breasts, cover, and cook 5 minutes. Turn chicken, cover and cook additional 5 minutes. Remove from pan, cool and slice.
For dressing blend together yogurt, anchovy paste, lime juice, balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic, and Parmesan cheese. Place in refrigerator to cool.
To serve: In large bowl add cut romaine, red onion, red pepper and dressing. Toss well, top with sliced chicken, fresh cracked pepper and salt if desired.