Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce, 2 tablespoons dressing

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 large or 2 small heads romaine lettuce	Leaves separated, washed, and dried
½ cup parmesan cheese
1 small bottle low fat Caesar salad dressing	* or see homemade recipe in cookbook.
1 cup flavored croutons
11/4-pound cooked chicken breasts, diced	Trim all visible fat and skin.
1 tablespoon olive oil
1 large tomato, cut into wedges	Wash trim and slice.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a skillet, sauté chicken breast in olive oil until no longer pink.	Cook until internal temperature reaches 165°F for 15 seconds.
2	Drain fat.
3	Chill.	Chilled internal temperature maintained at 41°F.
4	In a large bowl, tear lettuce into bite size pieces.
5	Add parmesan cheese, salad dressing, croutons, and chicken breast.
6	Toss until well coated. Garnish with tomato wedges