Grilled Chicken Ceasar Salad

1/4 cup pasteurized egg product
1 clove of garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce 2
tablespoons lemon juice
2 tablespoons olive oil
1/4 cup finely grated Parmesan S
alt and freshly ground black pepper
6 cups coarsely torn romaine lettuce
2 cups of baby spinach leaves
2 cups of whole-grain croutons
4 grilled chicken breast halves (about 4 ounces each), sliced

In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

Nutrition Information
Nutritional Analysis per serving
Calories 150
Total Fat 10 grams
Saturated Fat 2 grams
Cholesterol 4 mg
Sodium 400 mg
Carbohydrates 10 grams
Protein 5 grams
Fiber 2 grams

*Ellie Krieger's Healthy Recipes, Food Network