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1
Preheat the oven to 375 F. Line a baking sheet with foil.
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2
To make the croutons, rub the baguette slices with the whole garlic clove.
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3
Using a serrated knife, cut the bread into 1-inch cubes.
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4
Place the cubes on the prepared baking sheet, and season them with salt and pepper to taste.
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5
Toast the cubes in the oven until they are golden brown and crunchy, about 10 minutes.
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6
Let cool.
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7
While the croutons are cooling, preheat a grill or grill pan over high heat.
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8
Season the chicken with salt and pepper, and spray it lightly with olive oil spray.
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9
Grill the chicken until just cooked through, about 1 1/2 minutes per side.
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10
Place 1 cutlet on each of 4 large dinner plates.
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11
In a large bowl, combine the minced garlic, lemon juice, mayonnaise, Dijon mustard, and half of the grated cheese.
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12
Add the lettuce and croutons to the bowl.
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13
Season the salad with salt and pepper to taste, and toss thoroughly.
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14
Pile equal portions of salad on top of the chicken, mounding it high.
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15
Sprinkle each salad with some of the remaining cheese, and serve.
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16
Fat: 64g (before), 6.1g (after)
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17
Calories: 850 (before), 202 (after)
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18
Protein: 20g
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19
Carbohydrates: 15g
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20
Cholesterol: 45mg
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21
Fiber: 3g
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22
Sodium: 600mg
