Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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