Adding grilled chicken to one of the most requested side salads in restaurants, Italian or otherwise, is an unbeatable winning combination.

Grilled Chicken Caesar Salad

2 slices French or Italian bread, cut into 1/2-inch cubes

1/3 cup plus 1 tablespoon olive oil - divided use

1 pound skinless, boneless chicken breast halves

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 anchovy fillets, chopped

2 teaspoon finely minced garlic

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1/4 teaspoon hot pepper sauce

1 large head romaine lettuce, washed, dried and torn into bite-size pieces

3 tablespoons freshly grated Parmesan cheese

1. Saute bread cubes in 1 tablespoon olive oil in large skillet over medium-high heat, stirring constantly, until lightly browned. Drain croutons on paper towels; set aside.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Grill chicken, covered, over medium coals (300°F to 350°F / 150°F to 175°C) 5 minutes on each side or until done when juices run clear. Let cool 5 minutes; slice crosswise into 1/4-inch-thick slices. Set chicken aside.
4. Combine remaining 1/4 teaspoon salt, anchovy fillets, and garlic in a large bowl; mash to form a paste. Add remaining 1/4 teaspoon pepper, lemon juice, mustard, and hot sauce; whisk until blended. Gradually whisk in remaining 1/3 cup olive oil until blended. Add reserved chicken, stirring to coat. Add the lettuce, cheese and reserved croutons; toss gently to coat. Serve immediately.

Makes 4 servings.