- Prep time: 15 minutes
- Cook time: 10 minutes
|¼ cup||CANADA® Corn Starch||50 mL|
|1 tsp||each salt, ground black pepper, ground cumin & ground coriander seed||5 mL|
|4||boneless, skinless chicken breasts, about 5 oz (140 g) each, cut into strips||4|
|2 tbsp||vegetable oil||30 mL|
|⅓ cup||lemon juice||75 mL|
|8 cups||romaine lettuce, washed & chopped||2 L|
|½ cup||RENÉE’S GOURMET™ Mighty Caesar Dressing & Dip||125 mL|
|1 cup||shavings of CHEESE MAKERS BRAND Monterey Jack Cheese with Hot Peppers||250 mL|
Combine corn starch with salt, pepper, cumin and coriander; toss in chicken to coat.
Heat oil in large frypan over medium-high heat. Add chicken and sauté until browned and fully cooked. Add lemon juice to pan and stir to coat chicken. Remove from heat; cut chicken into cubes.
Toss romaine with dressing and cheese. Place cooked chicken over greens; sprinkle with croutons and serve immediately. Serves 4.
Per serving: 567 Cal; 43.2 g Pro; 37.1 g Fat; 19 g Carb; 2.7 g DFib