Grilled-Chicken Caesar Salad

• 1 1/2 lb skinless boneless chicken breast halves
• 1/2 cup olive oil
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 2 garlic cloves, smashed
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 2 (10-oz) packages hearts of romaine
• 1/2 cup grated Parmigiano-Reggiano
• 1 1/2 cups plain or flavored croutons
• a well-seasoned large (2-burner) ridged grill pan

1. Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
2. While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
3. Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.

chicken breast halves, olive oil, salt, black pepper, garlic, lemon juice, mustard, anchovy paste, croutons, grill pan

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-caesar-salad-234639 (may not work)