Grilled Chicken Caesar Salad

Recipe Ingredients

1/3 cup	78ml	Plus 1 tbs extra-virgin olive oil; divided
2		French bread - crusts removed cut into 1/2" cubes
1 lb	454g / 16oz	Chicken breast, boneless, skinless cooked, cut cross into 1/2" thick slices
1/2 teaspoon	2.5ml	Salt and pepper, each
4		Anchovy fillets - chopped
2 teaspoons	10ml	Garlic - minced
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Dijon mustard
2		Red pepper sauce
1		Romaine lettuce - torn
3 tablespoons	45ml	Parmesan cheese - freshly grated

Recipe Instructions

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.

Source:
Cooking Light, June 1994, page 74

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