Ingredients

• 1/4 teaspoon freshly ground pepper
• 1 teaspoon anchovy paste
• 1 tablespoon olive oil
• 1/4 cup red wine vinegar
• 1/3 cup fresh lemon juice
• 2 pounds skinned, boned chicken breast halves
• 1/2 teaspoon garlic powder
• 4 (1-ounce) slices French bread
• Vegetable cooking spray
• 5 cloves garlic
• 9 cups loosely packed torn romaine lettuce
• 1/4 cup grated fresh Parmesan cheese

Directions

1. Trim bread crusts, and discard. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet. Coat bread cubes with cooking spray, and sprinkle with garlic powder; toss well. Bake at 350¼ for 15 minutes or until lightly browned; set aside.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 6 minutes on each side or until done. Remove chicken from skillet; let cool. Cut chicken across grain into thinpar slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an electric blender; cover and process until smooth. Add 1/4 cup lemon juice mixture to chicken, tossing gently to coat.

4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce, and toss well. Add chicken mixture and cheese, tossing gently to coat. Serve with croutons.

Yield: 7 servings (serving size: 1-1/2 cups salad and 1/3 cup croutons).

6 pts per serving

Ingredients

• 2 to 3 tablespoons pimiento, in thin strips
• 1 avocado, cut into crescents
• 1 cup Tomato French Dressing or Catalina dressing
• 1 tablespoon lemon juice
• 1 1/2 cups boned, cooked chicken, in thin strips
• 1 cup ripe olives, sliced
• 1/3 cup green pepper, cut into strips
• 1/4 cup red onion, finely chopped
• 4 cups shredded lettuce

Directions

Add lemon juice to the dressing. Refrigerate until ready to use.

Combine all salad ingredients except avocado Refrigerate.

Just before serving, add avocado. Arrange salad on bed of shredded lettuce. Shake dressing and pour over salad.

Makes 4 servings.

6 pts per serving

Calories: 278 per serving.

Diabetic exchanges per serving: fruit 0, vegetable 1, bread 0, milk 0, meat 2, fat 2

Ingredients

• 8 ounces pasta
• 1 can ripe olives, drained and halved
• 2 (14 ounce) cans diced tomatoes
• 2 teaspoons minced garlic
• 1 small onion, chopped
• 1 (15 ounce) can kidney beans
• 1/2 cup fat-free Italian salad dressing
• 1 bell pepper, cut into strips
• 1 (10 ounce) bag frozen stir fry veggies

Directions

Cook and drain pasta.

In frying pan add garlic, beans, diced tomatoes, and veggies. Sauté for five minutes.

In a large bowl with a tight fitting lid, combine all ingredients and toss to mix. Refrigerate for several hours until ready to serve.

10 (1-cup) servings = 4 WW points per serving

Calories: 195; fat 1 g; fiber 3