Grilled chicken ceasar salad
Yield: 4 Servings
Ingredients:
- 1/3 c Plus 1 tb extra-virgin olive -oil; divided
- 2 sl French bread; crusts removed -cut into 1/2" cubes
- 1 lb Cooked boneless skinless -chicken breasts; cut cross- -wise into 1/2" thick slices
- 1/2 ts Salt and pepper (ea)
- 4 Anchovy fillets; chopped
- 2 ts Minced garlic
- 2 tb Fresh lemon juice
- 1 tb Dijon mustard
- 2 ds Red pepper sauce
- 1 lg Head romaine lettuce; torn
- 3 tb Freshly grated Parmesan
Instructions:
-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 ts 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. Nutritional info per serving: 474 cal; 41g pro 12g carb 28g fat Source: Miami Herald 8/17/95 format: Lisa Crawford 8/4/96
