Recipe: Grilled Chicken Caesar Salad with Homemade Croutons

GRILLED CHICKEN CAESAR SALAD

"According to culinary lore, this salad was created by Caesar Cardini in 1924 at his restaurant in Tijuana, Mexico. Today, Caesar salads may be served as a plated first course or main course garnished with sliced grilled chicken."

3 pounds chicken breast halves, boneless and skinless
1 cup Parmesan cheese, grated, plus additional for garnish, if desired
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon salt, or to taste
2 tablespoons dried basil
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 garlic cloves, finely minced
1 1/4 pounds romaine lettuce, washed, drained, and cut into bite size pieces
4 cups Homemade Croutons (recipe follows)
Lemon slices for garnish (optional)

Spray the grill or broiler rack with nonstick spray and preheat. In a shallow bowl, combine the chicken, half of the Parmesan cheese, pepper, salt, and basil. Turn the chicken breasts in the cheese mixture, making sure to coat completely.

Grill or broil the chicken 5 inches from the heat, turning occasionally until cooked through, about 10-12 minutes. Watch the chicken carefully because the cheese burns easily. Allow the chicken to cool slightly.

Meanwhile, in a large bowl, whisk the oil, lemon juice, anchovy paste, mustard, and garlic to blend. Add the lettuce, remaining cheese and croutons; and toss to coat. Divide the salad among 8 individual plates.

Cut each chicken breast diagonally into 5 strips; carefully arrange one sliced breast atop each salad. Garnish with additional Parmesan cheese and lemon slices, if desired.

HOMEMADE CROUTONS
Makes 8 servings

"Homemade croutons enliven any salad or soup with a satisfying crunch. You can substitute other dried herbs for the rosemary, or omit the herbs altogether for plain croutons."

4 cups bread, cut into 1/2-inch cubes
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Dried rosemary, to taste

Preheat the oven to 350 degrees F.

Toss the bread with enough olive oil to coat, add salt, pepper, and dried rosemary to taste. Spread the croutons in an even layer on a baking sheet.

Bake until golden brown, stirring occasionally so the croutons bake evenly. Allow to cool. Croutons will keep well in an airtight container for several days.

Makes 8 servings
Source: The Culinary Institute Of America's Gourmet Meals In Minutes