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