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  Marinated Chicken Salad
   Salads
   The Healthy Kitchen
   5/11/2008
Ingredients:
4 boneless, skinless chicken half breasts

Marinade:
5 T freshly squeezed lemon juice
3 T natural soy sauce, such as tamari
1/8 tsp freshly ground black pepper
1 tsp dried basil
2 cloves garlic

Dressing:
1 ripe avocado, pitted
1/2 cup low-fat sour cream
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
2 large cloves garlic, quartered
2 tsp freshly ground black pepper
2 tsp Worchestershire sauce

Salad:
2 heads romaine lettuce
2 T freshly grated Parmesan cheese
Instructions:
Preheat the oven to 400.

Tenderize each chicken piece & put in a deep pan.

Mix together all the marinade ingredients. Pour over the chicken, cover, & refrigerate for 30 minutes, or no longer than 2 hours.

Put the marinated chicken on a baking tray & bake on the lower shelf for 20 minutes, turning the chicken over after 10-12 minutes & basting the other side to keep it moist. Remove from oven & cool.

Put all the ingredients for the dressing in a blender & blend until the garlic is pureed & the dressing is smooth.

When the chicken is cool, slice it at an angle. Tear romaine leaves into bite-sized pieces & toss with the chicken in a large bowl. Pour in the dressing & toss until the leaves & chicken are evenly coated. Garnish with Parmesan & serve.

Serves 6.
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