Image Courtesy of Sharmeen Saleem 4 (4 ounce) Chicken Breast Halves (skinned & boned) 1 cup Cucumber (Kheera) (sliced) 2 medium Tomatoes (each cut into 8 wedges) 6 cups of Romaine Lettuce (torn in big pieces) 2 cups of French Bread (cubed) 2 tbsp. of Parmesan Cheese (freshly grated) Black Pepper (Pisi Kaali Mirch) (freshly ground) (to taste) (optional) ½ cup Caesar Dressing (reduced-fat) (divided) Cooking Spray (olive oil flavored) Place chicken in a heavy-duty, zip-top plastic bag; pour ¼ cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once. Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Cut chicken into slices. Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining ¼ cup dressing over lettuce mixture, and toss well. Sprinkle with pepper, if desired.

Yield: 6 Servings Serving Size: 2 cups Degree of Difficulty: Medium Recipe Category: Salad Recipe Ethnic Group: American Nutrition Facts Per Serving: Calories: 206 Total Fat: 7.2 grams Saturated Fat: 1.3 grams Protein: 20.5 grams Carbohydrate: 13.0 grams Fiber: 1.7 grams Cholesterol: 53 mg Sodium: 554 mg

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