Grilled Chicken Ceasar Salad


Photo: flickr user BillRhodesPhoto

Tags:

salad
meat
poultry

Yield:

4.0 servings

Added:

December 23, 2009

Creator:

Anonymous

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Ingredients

cup Plus 1 tb extra-virgin olive oil, divided
2 slc French bread, crusts removed cut into 1/2" cubes
1 pound Cooked boneless, skinless
1/2 teaspoon Salt and pepper (ea)
4 Anchovy fillets, chopped
2 teaspoons Minced garlic
2 tablespoons Fresh lemon juice
1 tablespoon Dijon mustard
2 dsh Red pepper sauce
1 lrg Head romaine lettuce, torn
3 tablespoons Freshly grated Parmesan cheese

Preparation

1
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.
2
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.
3
Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well.

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