Grilled Chicken Caesar Salad

• 3 cloves garlic
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 2 to 4 anchovy fillets, chopped
• Juice of 1 lemon
• Kosher salt and freshly ground pepper
• 1 pound skin-on, boneless chicken breasts
• 4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread
• 4 romaine lettuce hearts, halved lengthwise
• 3/4 cup freshly grated parmesan cheese, plus more for garnish

1. Preheat a grill or grill pan to medium high.
2. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper.
3. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick.
4. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing.
5. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
6. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
7. Rub with the remaining garlic clove.
8. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side.
9. Chop the lettuce and transfer to a bowl.
10. Cut the bread and chicken into bite-size pieces and add to the bowl.
11. Toss with the remaining dressing, the parmesan, and pepper to taste.
12. Garnish with more parmesan.
13. Per serving: Calories 610; Fat 44 g (Saturated 9 g); Cholesterol 85 mg; Sodium 565 mg; Carbohydrate 18 g; Fiber 5 g; Protein 36 g
14. Photograph by Antonis Achilleos

garlic, extravirgin olive oil, anchovy, lemon, kosher salt, chicken breasts, focaccia, romaine lettuce hearts, freshly grated parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-ceasar-salad-recipe.html (may not work)