Source: dLife

Spiced baked chicken served over romaine with a caesar-like dressing.

Servings

For Salad
1 tbsp cajun seasoning
1 tsp poultry seasoning
24 oz boneless skinless chicken breasts (4 six-ounce halves)
3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
2 tbsp water
2 tbsp sour cream
1 tsp dijon mustard
0.75 tsp hot pepper sauce (or Tabasco)
2 tbsp grated Parmesan cheese
3 cup romaine lettuce

1 To prepare the chicken: Preheat the oven to 375 degrees F. Coat a baking sheet with fat-free cooking spray.
2 Combine in a small bowl and mix together the Cajun seasoning and poultry seasoning. Sprinkle evenly over both sides of the chicken breasts.
3 Place on the prepared baking sheet and bake until an instant-read thermometer registers 160 degrees F in a breast and juices run clear, approximately 25-30 minutes.
4 To prepare the salad: In a large bowl, combine the oil, lemon juice, broth or water, sour cream, mustard, red pepper sauce, and Parmesan.
5 Tear the lettuce into large leaves and toss with the dressing to coat evenly.
6 Divide the lettuce among 6 salad plates. Slice the chicken into strips and divide among the plates.

This dish tastes great as a wrap sandwich too. Heat up some of the chicken strips and a large whole grain tortilla in the microwave oven for 30 seconds. Then roll up with the dressed romaine lettuce.