CHICKEN CAESAR SALAD
2 boneless, skinless chicken breasts ½ cup non-fat plain yogurt 1 teaspoon anchovy paste 1 teaspoon fresh lime juice 1 teaspoon balsamic vinegar 1 teaspoon Dijon mustard ½ teaspoon Worcestershire sauce 1 clove garlic, minced fine or pureed with a knife ¼ cup Parmesan cheese, freshly grated #1 blade 1 head romaine lettuce, cut into 1-inch (2.5 cm) wide strips ½ red onion, sliced very thin ½ red bell pepper, sliced into very thin rings
Preheat Large Skillet over medium heat. Sprinkle a few drops of water in the pan, if the water droplets ‘dance’, the pan is hot enough. Place chicken breasts in pan, cover, open the vent and brown, about 5-7 minutes. The chicken will release easily when seared sufficiently. Turn, cover and cook 5-7 minutes.
Remove from the pan, cut into bite size pieces and place in the refrigerator to cool.