Sensational Summer Salad!

Finally, a low-calorie, protein-packed chicken Caesar salad that won’t compromise on taste and will fill you up! One of my favorites for when I want a delicious, made from scratch Caesar, that I don't have to feel guilty about! I got it from the Epicure Selections cookbook and I find using their blends to be a real time saver

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon  victorian epicure  caesar salad dressing
• 1  tablespoon low-fat plain yogurt
• 1  garlic cloves, crushed or 1⁄2 teaspoon  victorian epicure minced garlic
• 1⁄2 tablespoon lemon juice
• 2  tablespoons extra virgin olive oil
• 2  tablespoons low-fat milk
• 2  tablespoons parmesan cheese
•  victorian epicure pepper, to taste
• 1  tablespoon olive oil
• 4  previously cooked and defrosted chicken breasts, chopped or 4  firm tofu, cubed
• 1  tablespoon  victorian epicure madras curry or 1  tablespoon  victorian epicure curry  dip mix
• 6  cups romaine lettuce
• 1⁄2 cup  whole wheat croutons

Directions

1. 1. In a large mixing bowl, whisk together first 7 ingredients. Season with Victorian Epicure Pepper.
2. Set aside.
3. 2. Heat oil in Victorian Epicure Eclipse coated Frying Pan over medium heat. Add chicken and.
4. Victorian Epicure Madras Curry or Victorian Epicure Curry Dip Mix and cook thoroughly. Set aside.
5. 3. Add lettuce to large mixing bowl, tossing with dressing to coat.
6. 4. Mix in croutons and top with chicken. Serve immediately.
7. Serving Tip: Serve with a glass of low-fat milk and toasted whole-grain baguette.
8. Preparation Tip: Make croutons from old sandwich bread. Sprinkle with your. favourite Victorian Epicure Seasoning and toast until crisp. Store in a reusable container for up to one week.