Homemade Croutons: (Can use store bought)

• 2 slices multi-grain or oatmeal bread
• 1 tablespoon of olive oil
• salt & pepper

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place bread on prepared baking sheet.  Brush both sides with oil, and season with salt and pepper.  Broil until toasted, 1 to 2 minutes per side.  Cut into 1 inch pieces (and reserve baking sheet)

Chicken:

• 1 1/2 cups low-fat buttermilk
• 2 tablespoons fresh lemon juice
• 1 garlic clove – minced
• 1/4 cup grated Parmesan cheese
• salt & pepper

• 3 boneless skinless chicken breast halves (6 to 8 ounces each)

Mix buttermilk, lemon juice, garlic, Parmesan in medium bowl, season with salt & pepper.  Divide out & save 1/2 cup of mixture for salad dressing.  Place chicken in plastic bag.  Pour the buttermilk mixture (not saved portion) into bag with Chicken.  Refrigerate at least 15 minutes and up to 24 hours.  Place chicken on baking sheet and discard any buttermilk mixture in the bag.  Broil for about 15 to 20 minutes.  Let stand about 5 to 10 minutes and thinly slice.

Buttermilk Dressing:

• Reserved 1/2 cup buttermilk mixture
• 1/4 cup light mayonnaise

Mix together in measuring cup or bowl to pour over salad.

In large bowl mix cut up romaine lettuce, chicken, croutons and dressing.  Toss & Serve