Grilled Chicken Ceasar Salad

2 ounces French bread, cut into 1/2-inch cubes (about 2 cups)

Cooking spray

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

1. 1. Preheat oven to 400°.
2. 2. Spread bread cubes in a single layer on a baking sheet. Bake at 400° for 9 minutes or until lightly toasted.
3. 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. 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.

Bruce Weinstein and Mark Scarbrough, Cooking Light
NOVEMBER 2011