• 4 boneless skinless chicken breast halves
• 1 lb. garden salad
• 2/3 cup plus 1 Tbs. Caesar dressing
• 1/4 cup grated Parmesan cheese
• 8 cherry tomatoes
• 1 cup seasoned croutons

Prepare grill or broiler. Grill or broil chicken about 4 minutes per side or until cooked throughout. While chicken is cooking, combine lettuce, dressing and half the Parmesan in a mixing bowl. Toss. Divide salad into individual serving bowls. Top with croutons and cherry tomatoes. Cut each chicken breast crosswise into 1/2 inch wide strips. Arrange chicken on top of salad. Sprinkle with remaining Parmesan.

Per serving: calories 537, fat 27.8g, 46% calories from fat, cholesterol 138mg, protein 48.8g, carbohydrates 26.0g, fiber 3.2g, sugar 11.4g, sodium 391mg, diet points 12.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 0.4, Lean meat: 0.3, Fat: 4.4, Sugar: 0.4, Very lean meat protein: 5.5

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The recommended wines are: Sauvignon Blanc, Chenin Blanc, or White Zinfandel.