Grilled Caesar Salad

By zeenieme

Grilled Caesar Salad

Ingredients

• 1/3 cup plus 1 tablespoon extra virgin olive oil
• 2 cups rye bread, crusts removed, cut into 1/2 inch cubes
• 1 pound boneless, skinless chicken
• 1/2 teaspoon each salt and pepper, divided
• 4 anchovy fillets, chopped
• 2 teaspoons minced garlic
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 dashes red pepper sauce
• 1 large head romaine lettuce, torn
• 3 tablespoons freshly grated Parmesan cheese

Preparation

Step 1

Cook rye cubes until lightly browned, about 5 minutes. Drain on paper towels and set aside.

Lightly oil rack of grill or broiler pan. Season chicken breasts with 1/4 teaspoon each salt and pepper. Grill or broil 3 inches from heat, turning once until cooked through but still moist 5 or 6 minutes. Cool 5 minutes then slice crosswise into 1/4 inch thick slices.

Mash garlic, anchovies, and remaining salt and pepper in large salad bowl. Add lemon juice, mustard, pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan and rye croutons; toss well.

Makes 4 main servings.