Grilled chicken ceasar salad

Yield: 4 Servings

Measure Ingredient
⅓ cup Plus 1 tb extra-virgin olive oil; divided
2 slices French bread; crusts removed cut into 1/2\" cubes
1 pounds Cooked boneless, skinless chicken breasts; cut cross- wise into 1/2\" thick slices
½ teaspoon Salt and pepper (ea)
4 \N 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 ¼ teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining ¼ ts pepper; whisk until blended. Gradually whisk in remaining ⅓ cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well.

Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96

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