This salad dressing mimics the flavor of a typical Caesar but in a vinaigrette form.
2 ounces French bread, cut into 1/2-inch cubes (about 2 cups)
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
How to Make It
Preheat oven to 400°.
Spread bread cubes in a single layer on a baking sheet. Bake at 400° for 9 minutes or until lightly toasted.
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.
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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Simple but flavorful dressing made this salad a hit with my family! We substituted grilled lemon pepper chicken breast from the deli and bagged croutons to make a very quick dinner. This recipe will become a regular summer meal!