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Serving Size : 4

4 skinless boneless chicken breast halves (1
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat-free creamy Caesar dressing
2 tablespoons chopped fresh cilantro
2 tablespoons canned chopped green chilis
8 cups bite-size pieces romaine lettuce
1 large red bell pepper -- sliced

Heat coals or gas grill. Cover and grill chicken 5 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when
centers of thickest pieces are cut. Sprinkle with salt and pepper. Cover and refrigerate chicken at least 1 hour or until chilled.

Cut each chicken breast half into slices. Mix dressing, cilantro and chilis. Place 2 cups romaine on each of 4 serving plates. Top with bell pepper slices and 1 sliced chicken breast half. Serve with dressing mixture.

Per serving: 170 Calories (kcal); 2g Total Fat; (9% calories from fat); 29g Protein; 8g Carbohydrate; 68mg Cholesterol; 419mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates