Grilled Chicken Caesar Salad - 2

Course : Grilling
Serves: 4
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1/3 cup plus 1 tbs extra-virgin olive oil -- divided
2 slices French bread -- crusts removed - cut into 1/2 inch cubes
1 pound cooked boneless -- skinless chicken breasts -- cut cross-wise into 1/2 inch thick slices
1/2 teaspoon salt and pepper -- (ea)
4 fillets anchovy fillets -- chopped
2 teaspoons minced garlic
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 dashes red pepper sauce
1 large romaine lettuce -- torn
3 tablespoons freshly grated parmesan cheese

Preparation / Directions:

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 tsp pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well.

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