Chicken Caesar Salad

• 4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
• 3 tablespoons olive oil
• Coarse salt and fresh ground pepper
• 4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
• 1 package romaine lettuce hearts (18 to 20 ounces)
• 1/4 cup fresh lemon juice
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 anchovy fillets, coarsely chopped (optional)
• 1 small garlic clove

1. Make the croutons: Preheat the oven to 375F.
2. Place the bread on a rimmed baking sheet.
3. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat.
4. Bake, tossing occasionally, until golden, 12 to 15 minutes.
5. Remove the croutons from the oven and let cool.
6. Make the chicken: Heat the remaining tablespoon oil in a large skillet over high heat.
7. Season the chicken with salt and pepper.
8. Cook until opaque throughout, 1 to 2 minutes per side; remove from the skillet and let cool.
9. Prepare the lettuce: Cut the romaine hearts crosswise into 1-inch ribbons; wash and dry.
10. Make the dressing: In a blender, combine the lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth.
11. Slice the chicken crosswise into strips; toss with the croutons, lettuce, and dressing.

italian bread, olive oil, salt, chicken cutlets, romaine lettuce hearts, lemon juice, mayonnaise, parmesan cheese, anchovy, garlic

Taken from www.epicurious.com/recipes/food/views/chicken-caesar-salad-383228 (may not work)