Grilled Chicken Caesar Salad

Scoutie's Note:

Going through some old Food Network magazines. Putting this here for safe-keeping. I would use some good artisan sour-dough bread for the croutons. I also might brush the croutons with the dressing rather than the oil before grilling.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3 garlic cloves, divided
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 2 -4 anchovy fillets, chopped
• 1 lemon, juice of
• kosher salt & freshly ground black pepper
• 1 lb skin-on boneless chicken breast
• 4 slices focaccia bread (1/2-inch-thick) or 4 slices whole-wheat Italian bread (1/2-inch-thick)
• 4 romaine lettuce hearts, halved lengthwise
• 3/4 cup parmesan cheese, freshly grated, plus more for garnish

Directions:

1. Preheat a grill or grill pan to medium high.
2. Make the dressing: Finely chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with kosher salt and pepper.
3. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing.
4. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
5. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
6. Rub with the remaining garlic clove.
7. Brush the Romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side.
8. Chop the lettuce and transfer to a bowl.
9. Cut the bread and chicken into bite-size pieces and add to the bowl.
10. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.