1 tablespoon chili powder
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
1 garlic clove, crushed
1 pound skinned boned chicken breasts, cut in strips
Vegetable cooking spray
1/2 cup low-fat buttermilk
3 tablespoons grated romano cheese
1 tablespoon lemon juice
1 teaspoon anchovy paste
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 garlic clove, minced
12 cups romaine lettuce, sliced
2 cups cherry tomatoes, halved
3/4 cup plain croutons
Combine first 6 ingredients in a medium bowl; stir well, and set aside. Prepare grill or broiler. Place chicken strips on grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until chicken is done. Combine buttermilk and next 6 ingredients (buttermilk through garlic) in a large bowl; stir well. Add romaine, tomatoes, and croutons; toss gently to coat. Spoon salad mixture onto each of 4 plates, and top with chicken strips.
Makes 8 servings.
Calories…..213….Fat….8 g…..Carbs….11 g….Sodium….215 mg….Fiber….2 g.