Grilled Chicken Caesar Salad

• 5 slices whole-wheat baguette (cut 1 inch thick)
• 3 large garlic cloves: 1 whole, 2 minced
• Salt and freshly ground black pepper
• 4 chicken cutlets (2 ounces each), pounded thin
• Nonstick olive oil cooking spray
• 2 tablespoons fresh lemon juice
• 5 tablespoons Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing
• 2 teaspoons Dijon mustard
• 1/2 cup grated Parmigiano-Reggiano cheese
• One 9-ounce package (about 7 cups) cut romaine lettuce

1. Preheat the oven to 375 F. Line a baking sheet with foil.
2. To make the croutons, rub the baguette slices with the whole garlic clove.
3. Using a serrated knife, cut the bread into 1-inch cubes.
4. Place the cubes on the prepared baking sheet, and season them with salt and pepper to taste.
5. Toast the cubes in the oven until they are golden brown and crunchy, about 10 minutes.
6. Let cool.
7. While the croutons are cooling, preheat a grill or grill pan over high heat.
8. Season the chicken with salt and pepper, and spray it lightly with olive oil spray.
9. Grill the chicken until just cooked through, about 1 1/2 minutes per side.
10. Place 1 cutlet on each of 4 large dinner plates.
11. In a large bowl, combine the minced garlic, lemon juice, mayonnaise, Dijon mustard, and half of the grated cheese.
12. Add the lettuce and croutons to the bowl.
13. Season the salad with salt and pepper to taste, and toss thoroughly.
14. Pile equal portions of salad on top of the chicken, mounding it high.
15. Sprinkle each salad with some of the remaining cheese, and serve.
16. Fat: 64g (before), 6.1g (after)
17. Calories: 850 (before), 202 (after)
18. Protein: 20g
19. Carbohydrates: 15g
20. Cholesterol: 45mg
21. Fiber: 3g
22. Sodium: 600mg

baguette, garlic, salt, chicken cutlets, nonstick olive oil cooking spray, lemon juice, roccos magnificent, mustard, cheese

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-caesar-salad-374911 (may not work)