12 strips Oscar Meyer Center Cut Bacon, see shopping tip
12 cups romaine lettuce (3 cups per salad)
2 cups cherry tomatoes, halved
2 cups (8oz) chicken breasts, cooked with skin removed, cut into bite-size pieces, see shopping tips
24 Milton’s Original Multi-Grain Baked Snack Crackers, see shopping tip
½ cup Girard’s Light Caesar Dressing, Ken’s Steak House Lite Caesar dressing or Cardini Light Caesar Vinaigrette, see shopping tips
2 tablespoons balsamic vinegar, Champagne vinegar or red wine vinegar
4 tablespoons (1 oz) fresh shredded Parmesan cheese, for topping
1. To cook the bacon-place on a microwave-safe plate two sheets of paper towels. Lay on top of paper towels, 6 slices of bacon in a single layer. Lay another 2 sheets of paper towels on top of bacon. Cook in microwave until crisp (~4 to 5 minutes). Blot cooked pieces and set side. Repeat steps with remaining 6 pieces, using more paper towels.
2. In a large bowl, add lettuce, tomatoes, chicken and crackers. Crumble all the bacon into the bowl. Add dressing, vinegar and toss well. Add more dressing, if desired.
3. Divide salad among 4 dinner plates. Sprinkle each with 1 tablespoon cheese.
Makes 4 main course salads (about 4 cups each)
for 1 salad (about 4 cups including crouton crackers, dressing and cheese)
4g sat fat
SmartPoints value : 8