Grilled Chicken Caesar Salad - 2chicken, poultry 1/3 cup plus 1 tbs extra-virgin olive - oil; divided 2 slices French bread; crusts removed cut into 1 pound cooked boneless; skinless - chicken breasts; cut cross- wise into 1/2 1/2 teaspoon salt and pepper; (ea) 4 anchovy fillets; chopped 2 teaspoons minced garlic 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 2 dashes red pepper sauce 1 large head romaine lettuce; torn 3 tablespoons freshly grated parmesan cheese Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 tsp pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well. |
