Recipe - Grilled Chicken Caesar Salad

1 pound Boneless, skinless chicken
breasts
Salt and pepper
2 tablespoon Olive oil

CROUTONS
1 cup Bread cubes,; approximately
3/4inch square
One fourth cup Olive oil
1 teaspoon Dried thyme
1 teaspoon Paprika
2 tablespoon Grated Parmesan

DRESSING
6 Cloves garlic,; mashed and
minced
1 tablespoon Dijon mustard
1 tablespoon White vinegar
Lemon juice
2 tablespoon Mayonnaise
One half cup Olive oil
Salt and pepper
Minced anchovy fillets
1 lg Head of romaine lettuce,;
washed and dried
One half cup 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 34 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
810 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 MCRecipe Digest V1 #252

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

From: Meg Antczak meginny@frontiernet.net