Grilled Chicken Caesar Salad

• 2 ounces French bread, cut into 1/2-inch cubes (about 2 cups)
• Cooking spray
• 2 (8-ounce) skinless, boneless chicken breast halves, halved lengthwise
• 1/2 teaspoon black pepper, divided
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon bottled minced garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon anchovy paste
• 6 cups chopped romaine lettuce
• 2 cups chopped radicchio lettuce
• 1/4 cup (1 ounce) grated fresh Parmesan

1. Preheat oven to 400u0b0.
2. Spread bread cubes in a single layer on a baking sheet. Bake at 400u0b0 for 9 minutes or until lightly toasted.
3. Heat a grill pan over high heat. Coat the pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and cook 3 1/2 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken into slices.
4. Combine remaining 1/4 teaspoon pepper, vinegar, and next 4 ingredients (through anchovy paste) in a large bowl, stirring with a whisk. Add romaine and radicchio to bowl; toss well to coat. Divide lettuce and chicken evenly among each of 4 plates. Top each serving with 1/2 cup croutons and 1 tablespoon cheese.
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bread, cooking spray, skinless, black pepper, white wine vinegar, olive oil, garlic, mustard, anchovy paste, romaine lettuce, radicchio lettuce, parmesan

Taken from www.myrecipes.com/recipe/grilled-chicken-caesar-salad-0 (may not work)