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

Broccoli Salad

1 package broccoli slaw mix
(find in produce section)
I package chicken flavored ramen noodles
2 cups diced cooked chicken
4 green onions, diced
¼ cup vinegar
2 tablespoons olive oil
2 tablespoons honey
Flavor packet from ramen noodles
½ cup sunflower seeds
Tortilla chips

Hammer ramen noodle packet to break noodles
Mix noodles with cooked chicken, broccoli mix, and green onions
Mix vinegar, oil, honey, and flavor packet
Poor over vegetables
Mix in sunflower seeds
Serve chilled with baked tortilla chips

*Lindsey Jensen Recipe (and family favorite!)