Title: Grilled Chicken Caesar Salad
Categories: Ew, Text, Import
Yield: 1 Servings

1 lb Boneless, skinless chicken
-breasts
Salt and pepper
2 tb Olive oil

----------------------------------CROUTONS----------------------------------
1 c Bread cubes,; approximately
-3/4-inch square
1/4 c Olive oil
1 ts Dried thyme
1 ts Paprika
2 tb Grated Parmesan

----------------------------------DRESSING----------------------------------
6 Cloves garlic,; mashed and
-minced
1 tb Dijon mustard
1 tb White vinegar
Lemon juice
2 tb Mayonnaise
1/2 c Olive oil
Salt and pepper
Minced anchovy fillets
1 lg Head of romaine lettuce,;
-washed and dried
1/2 c Freshly grated Parmesan

----------------------------------GARNISH----------------------------------
Finely chopped parsley
Whole anchovies

Season chicken breasts with salt and pepper. Heat cast iron grill pan over
medium high heat. Add chicken and grill for 3-4 minutes per side or until
meat is no longer pink in the middle.

Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme,
paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking
sheet spread out bread cubes in a single layer and bake until golden about
8-10 minutes.

For the dressing, combine garlic, mustard, vinegar and two pinches of salt
in a bowl and process using a hand blender or whisk. Add mayonnaise and
blend together to form a thick base. In a slow stream add olive oil. Season
to taste with salt, pepper and lemon juice. If desired, add anchovy to
dressing to create a deeper, saltier flavor.

Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Add grated Parmesan and toss to
combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate
and top with chicken strips. Garnish with chopped parsley and anchovies, if
desired.~
Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1217

Posted to MC-Recipe Digest V1 #252

Date: Sun, 20 Oct 1996 18:10:01 -0400

From: Meg Antczak