Chicken Caesar Salad

Chicken Caesar Salad
Makes 4 servings

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Ingredients

4	small boneless skinless chicken breast halves
6	ounces uncooked gnocchi or other dried pasta
1	package (9 ounces) frozen artichoke hearts, thawed
1-1/2	cups cherry tomatoes, quartered
1/4	cup plus 2 tablespoons plain fat-free yogurt
2	tablespoons reduced-fat mayonnaise
2	tablespoons grated Romano cheese
1	tablespoon sherry or red wine vinegar
1	clove garlic, minced
1/2	teaspoon anchovy paste
1/2	teaspoon Dijon mustard
1/2	teaspoon white pepper
1	small head romaine lettuce, washed and torn into bite-size pieces
1	cup toasted bread cubes

1. Grill or broil chicken breasts until no longer pink in center; set aside.

2. Cook pasta according to package directions, omitting salt; drain. Rinse under cold running water until cool; drain. Combine pasta, artichoke hearts and tomatoes in large bowl; set aside.

3. Combine yogurt, mayonnaise, Romano cheese, sherry, garlic, anchovy paste, mustard and white pepper in small bowl; whisk until smooth. Pour over pasta mixture; toss to coat evenly.

4. Arrange lettuce on platter or individual plates. Spoon pasta mixture over lettuce. Thinly slice chicken breasts; place on top of pasta. Sprinkle with bread cubes.

Nutrients per Serving
(1/4 of total recipe)
Calories	379
Calories from Fat	19 %
Total Fat	8 g
Saturated Fat	2 g
Cholesterol	56 mg
Carbohydrate	45 g
Fiber	7 g
Protein	32 g
Sodium	294 mg

Dietary exchanges

2 Starch

3 Vegetable

3 Meat

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