Parmesan Crusted Chicken Caesar Salad

I am extremely excited about this salad!  It was just SO delicious...thanks a bunch to Ashlee at ABpetite for sharing this one!  Without a doubt, I'll be adding some of her recipes into the weekly rotations...can't wait to try more.  CLICK HERE to check out her original post.  The only thing I did differently was add some sliced black olives, grape tomatoes, and topped it with some homemade croutons.  YUM!!!

Ingredients Chicken and Salad:

2 Heads Romaine Lettuce
1 Cup Shredded Parmesan
2 Large Egg Whites
4 Large Boneless Skinless Chicken Breasts

1/2 can of large black olives - sliced

Large handful of halved grape tomatoes

Bread for croutons - I used 1/3 loaf of french bread I had chillen in my freezer

Ingredients For Dressing:
1 Cup Plain Low Fat Yogurt (Greek)
3 Tbsp. Lemon Juice (about 1 large lemon)
1/2 Tbsp. Olive Oil - extra virgin light
2 Tsp. White Wine Vinegar
3 Tsp. Dijon Mustard
4 Tsp. Worcestershire
2 Garlic Cloves - crushed

Directions:

Place parmesan in one small bowl and the egg whites in another small bowl. Dip chicken breasts first in eggs then in cheese. Put chicken on cookie sheet (sprayed with non stick cooking spray) in oven preheated to 350 degrees for 30-35 minutes until chicken is no longer pink inside.  Let chicken cool for about 5 minutes.  Cut bread into small cubes, put on cookie sheet, bake until nice and toasty.  In a large bowl, add romaine lettuce, sliced olives, and tomatoes, croutons, slice the chicken and add on top.   For the dressing, just mix all ingredients together - super simple!  Ashlee recommends topping it all off with some fresh ground pepper.

Don't forget to check out her blog...it is absolutely one of my favorites!  :)