Grilled Chicken Caesar Salad
- 1/3 cup bottled Caesar salad dressing
- 2 tablespoons Dijon mustard
- 2 skinless boneless chicken breast halves
- 4 1/2-inch-thick diagonal slice French bread baguette
- 4 drained canned anchovy fillets
- 4 cups bite-size pieces romaine lettuce
- Grated Pecorino Roman cheese
- Prepare barbecue (medium-high heat) or preheat broiler.
- Whisk dressing and mustard in small bowl to blend.
- Reserve 1/3 cup dressing mixture for salad.
- Brush chicken with remaining mixture; season with salt and pepper.
- Grill or broil chicken until cooked through, about 4 minutes per side.
- Transfer chicken to plate.
- Grill or broil bread until lightly toasted, about 1 minute per side.
- Tranfer toasts to work surface; top each toast with 1 anchovy.
- Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between 2 plates.
- Cut chicken crosswise into thin slices; arrange over lettuce.
- Sprinkle salads with cheese.
- Garnish with anchovy toasts and serve.
mustard, chicken, bread, bitesize pieces romaine lettuce, roman cheese
Taken from www.epicurious.com/recipes/food/views/grilled-chicken-caesar-salad-711 (may not work)