Grilled Chicken Bread Salad

     One of the best parts of this recipe is all the cooking can be done outside on the grill, so you don't have to heat up your kitchen. This makes it perfect for dinner on a hot summer day.  This recipe is also figure friendly, depending upon whether or not you add extra goat cheese and grilled baguette for extra croutons.  I used a zero fat Italian dressing which was just right for this salad, it was nice and light and the taste was great.

                                                           Grilled Chicken Bread Salad

Marinade for chicken
2 minced garlic cloves
1/4 cup olive oil
2 tblsp. dijon mustard
1 tsp. lemon powder
2 tblsp. fresh minced rosemary or
    2 tsp. dried crumbled rosemary
1/2 tsp. pepper

     Mix the above  and place in a resealable bag with three chicken breasts and leave in the refrigerator overnight. 
     Discard marinade and grill until chicken is no longer pink in the middle, about 35 minutes depending on how hot your grill is.  You can also bake in a 350F oven until the chicken is tender and the juices run clear, about 50-55 min.

     Baguette:  Cut one third of a baguette lengthwise and brush lightly with olive oil.  Use remaining baguette for another use.  Grill cut side down until lightly toasted.  You can also do this under the broiler as well with the cut side up.

Salad:
3 cups romaine lettuce
2.5 oz. can sliced black olives
1/2 cup Kalamata or green olives, cut in half
2 oz goat cheese, crumbled
3/4 cup chopped carrots
zero fat Italian dressing to taste

     After chicken has cooled, cut in bite-sized pieces.  Cut the baguette in bite-sized pieces after it has cooled.  Mix the chicken and baguette with the salad ingredients except the salad dressing and divide between four serving plates.  Serve with the salad dressing.  Makes four servings.
     Next week I'll share my recipe for two shakes-one blueberry and one mango peach-which have no dairy products in them.  See you next time.