2 lbs. of Whole wheat bread, cut into 1-inch cubes
10 heads of Iceberg lettuce, washed and spun, cut into bite size pieces
10 heads of Romaine lettuce, washed and spun, cut into bite size pieces
3 quarts of Celery, chopped
3 quarts of Cucumbers with skin, chopped
1.5 cups of Parmesan cheese, grated
-- of Dressing:
1 cup of Lemon juice
4 TB of Dijon mustard
4 TB of Garlic, minced
1 TB of Black pepper, ground
1 cup of Olive oil
Steps
If frozen, defrost the diced cooked chicken in a refrigerator.
Separate chicken into 2-ounce portions.
Preheat oven to 375◦ F.
Spray non-stick cooking spray evenly to coat baking sheet.
Spread whole wheat bread for croutons onto sprayed baking sheet and bake for 10-15 minutes until golden color and crispy. Let cool.
Make the dressing. In a mixing bowl, combine lemon juice, Dijon mustard, garlic and black pepper. Whisk in oil, slowly at first and continue whisking until all of oil has been added.
Place toasted (cooled) croutons into large bowl and drizzle with a slight amount of dressing just to coat.
Add lettuce and other vegetables to croutons. Add remaining dressing, and Parmesan cheese. Toss lightly to evenly coat. Serve with chicken.
