GRILLED CHICKEN CEASAR SALAD

      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
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