Title: Grilled Chicken Ceasar Salad
Categories: Miamiherald, Meat/poul, Salads
Yield: 4 Servings

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
-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
Posted to MM-Recipes Digest V3 #211

Date: 04 Aug 96 19:26:42 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>