Light Chicken Caesar Salad

Vino Girl's Note:

This recipe uses a rotisserie chicken, but you can also use leftover chicken. From Cooking Light.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

Salad

• 2 lbs whole roasted cooked chicken , skinned
• 11 cups torn romaine lettuce (about 1 1/4 pounds)
• 1 cup red bell pepper , strips

Dressing

• 3 tablespoons olive oil
• 1 ½ tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• ¼ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 garlic clove , crushed
• 1 ½ cups croutons
• ½ cup grated fresh parmesan cheese

Directions:

1. SALAD: Remove chicken from bones; shred with 2 forks to measure 3 cups meat.
2. Combine chicken, lettuce, and bell pepper in a large bowl.
3. DRESSING: Combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk.
4. Pour over salad; toss well.
5. Sprinkle with croutons and cheese; toss gently to combine.