Recipe - Grilled Chicken Ceasar Salad

1/3 cup Plus 1 tablespoon extravirgin olive
oil; divided
2 sl French bread; crusts removed
cut into 1/2" cubes
1 pound Cooked boneless, skinless
chicken breasts; cut cross
wise into 1/2" thick slices
One half teaspoon Salt and pepper (ea)
4 Anchovy fillets; chopped
2 teaspoon Minced garlic
2 tablespoon Fresh lemon juice
1 tablespoon Dijon mustard
2 ds Red pepper sauce
1 lg Head romaine lettuce; torn
3 tablespoon Freshly grated Parmesan
cheese

Heat 1 tablespoon oil in a large skillet over
mediumhigh 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 One fourth teaspoon salt into a paste
in a large salad bowl. Add lemon juice, mustard,
pepper sauce and remaining One fourth teaspoon 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 MMRecipes Digest V3 #211

Date: 04 Aug 96 19:26:42 EDT

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