Prep: 14 minutes Marinate: 1 hour Cook: 10 minutes

Recipe by Oxmoor House January 1997

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Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a heavy-duty, zip-top plastic bag; pour 1/4 cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.

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  • Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350° 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° to 400°). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Let cool slightly. Cut chicken crosswise into 1/4-inch-thick slices.

  • Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining 1/4 cup dressing over lettuce mixture, and toss well. Sprinkle with freshly ground pepper, if desired. Serve immediately.

Source

Cooking Light The Lazy Gourmet

Nutrition Facts

206 calories; calories from fat 31%; fat 7.2g; saturated fat 1.3g; mono fat 0g; poly fat 0g; protein 20.5g; carbohydrates 13g; fiber 1.7g; cholesterol 53mg; iron 0mg; sodium 554mg; calcium 0mg.
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