Ingredients:
4 garlic cloves, crushed in garlic
press
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
8 slices French bread (.75" thick)
lbs boneless, skinless chicken breast halves
1 large head romaine lettuce
1/4 cup mayonnaise
1/4 cup plus 3 Tbs. grated Parmesan cheese, divided
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 anchovy fillets, minced
1 pint cherry or yellow teardrop tomatoes, rinsed and halved
Instructions:
1. Prepare grill (medium heat) or heat broiler. In medium bowl, mix oil,
garlic, salt, and pepper. Brush half the mixture on both sides of bread
slices; set aside. Add chicken breasts to remaining mixture in bowl;
marinate 15 minutes.
2. While chicken is marinating, prepare lettuce. Discard outer leaves. Wash
inner leaves and tear into bite-size pieces; place in large bowl (you should
have about 8 cups).
3. Make dressing: In small bowl, whisk together mayonnaise, 1/4 cup
Parmesan cheese, lemon juice, mustard, and minced anchovies until smooth;
set aside.
4. Grill or broil chicken 8 to 10 minutes, turning once, until cooked
through but still juicy. Transfer to cutting board. Grill bread slices 1
minute per side, or until toasted.
5. Cut chicken on the diagonal into 1/2"-wide strips. Cut bread into
1/2" cubes.
6. Add bread cubes and tomatoes to bowl with lettuce. Pour on dressing and
toss well to coat ingredients. Divide salad onto four dinner plates. Arrange
chicken strips over salad. Sprinkle with remaining 3 Tbs. grated Parmesan
cheese.
Makes
4 servings: Nutrition per serving: 598 cal.; 40 g pro.; 28 g fat; 46 g
carb.; 1,109 mg sod.; 82 mg chol.