Photo by: Photo: John Autry; Styling: Leigh Ann Ross
This salad dressing mimics the flavor of a typical Caesar but in a vinaigrette form.
Cooking Light NOVEMBER 2011
1. Preheat oven to 400°.
2. Spread bread cubes in a single layer on a baking sheet. Bake at 400° 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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Grilled Chicken Caesar Salad recipe
