YIELD Makes 4 servings
A cool and creamy yet low fat ranch salad dressing along with chunks of crisp zucchini and cucumber, provides a refreshing contrast to spicy strips of skinless chicken.
INGREDIENTS
2 cups cubed sourdough or French bread Nonstick cooking spray 1 tablespoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon ground white pepper 1/2 teaspoon ground red pepper 1/2 teaspoon black pepper 1 pound boneless skinless chicken breasts 4 cups bite-size pieces fresh spinach leaves 2 cups bite-size pieces romaine lettuce 2 cups cubed zucchini 2 cups cubed seeded cucumber 1/2 cup sliced green onions with tops 1 medium tomato, cut into 8 wedges Ranch Salad Dressing (recipe)PREPARATION:
- Preheat oven to 375°F. To make croutons, spray bread cubes lightly with cooking spray; place in 15X10-inch jelly-roll pan. Bake 10 to 15 minutes or until browned, stirring occasionally. Set aside.
- Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken. Broil chicken, 6 inches from heat, 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Cool slightly. Cut chicken into thin strips.
- Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and reserved croutons in large bowl. Drizzle with Ranch Salad Dressing; toss to coat. Serve immediately.