---------- Recipe via Meal-Master (tm) v8.03
 
      Title: GRILLED CHICKEN CEASAR SALAD
 Categories: Miamiherald, Meat/poul, Salads
      Yield: 4 Servings
 
    1/3 c  Plus 1 tb extra-virgin olive
           -oil; divided
      2 sl French bread; crusts removed
           -cut into 1/2" cubes
      1 lb Cooked boneless, skinless
           -chicken breasts; cut cross-
           -wise into 1/2" thick slices
    1/2 ts Salt and pepper (ea)
      4    Anchovy fillets; chopped
      2 ts Minced garlic
      2 tb Fresh lemon juice
      1 tb Dijon mustard
      2 ds Red pepper sauce
      1 lg Head romaine lettuce; torn
      3 tb Freshly grated Parmesan
           -cheese
 
  Heat 1 tablespoon oil in a large skillet over
  medium-high heat. Add bread cubes and cook, stirring
  occasionally, until lightly browned, about 5 minutes.
  Drain on paper towels and set aside. Mash anchovies,
  garlic, and remaining 1/4 teaspoon salt into a paste
  in a large salad bowl. Add lemon juice, mustard,
  pepper sauce and remaining 1/4 ts pepper; whisk until
  blended.  Gradually whisk in remaining 1/3 cup oil.
  Add chicken and toss to coat.  Add lettuce, Parmesan
  cheese and croutons; toss well.
  
  Nutritional info per serving: 474 cal; 41g pro, 12g
  carb, 28g fat
  
  Source: Miami Herald, 8/17/95 format: Lisa Crawford,
  8/4/96
 
-----