Buttermilk Chicken Caesar Salad

I eat plenty of fruits and vegetables. But, salad no. I hardly ever get the 'man I need a great big salad feeling' Tonight Jim got that feeling. I tried to persuade him with other delicious options, but his mind was made up. Salad it is.

Here is a Martha Stewart recipe for Buttermilk Chicken Caesar Salad

***Disclaimer***
This is not a typical caesar salad. No oil. No little salty fishies.

Ingredients
1 1/2 cups low-fat buttermik
2 tablespoons fresh lemon juice
1 garlic clove, grated or pressed
1/4 cup grated parmesan cheese
salt and pepper
3 boneless skinless chicken breasts
Couple slices of whatever bread you have
Olive oil
1/4 cup mayo
2 medium heads of romaine lettuce, cut into pieces

CHICKEN
1.Put the chicken in a ziploc bag and pound it so it's a bit flatter.
2.In a medium bowl combine the buttermilk, lemon juice, garlic, salt, pepper, and parmesan.
3.Add all BUT 3/4 cup of the mixture to the chicken.
4. Refrigerate the chicken for at least 15 minutes up to 1 day.

SALAD DRESSING
1. Put the reserved 3/4 cup buttermilk mixture in a small bowl.
2. Whisk in 1/4 cup mayo and add a bit more salt and pepper.
3. Refrigerate until you need it.

CROUTONS -of course you could buy croutons, but where is the fun in that???
1. Heat up your broiler.
2. Lay the bread out on a baking pan
3. Brush the bread on both sides with olive oil
4. Broil for 3-4 minutes on both sides...keep a close eye on it
5. Cut the bread up into crouton sized pieces

FINISH THE CHICKEN
1. Heat the broiler.
2. Transfer the chicken to a baking pan and discard the marinade.
3. Broil for about 15 minutes
4. Let the chicken set for about 5 minutes
5. Slice thin

When your ready to eat toss it all together and enjoy.