GRILLED CHICKEN CAESAR SALAD
This dish has become a staple on the American menu. From McDonalds to gastro-pubs to fine-dining restaurants, everyone has their own version. I’d venture to say mine is among the tastiest and healthiest out there. Serves 4
5 slices whole-wheat baguette (cut 1 inch thick)
3 large garlic cloves: 1 whole, 2 minced
Salt and freshly ground black pepper
4 chicken cutlets (2 ounces each), pounded thin
Nonstick olive oil cooking spray
2 tablespoons fresh lemon juice
5 tablespoons Rocco’s Magnificent Mayonnaise or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing
2 teaspoons Dijon mustard
½ cup grated Parmigiano-Reggiano cheese
One 9-ounce package (about 7 cups) cut romaine lettuce
1. Preheat the oven to 375°F. Line a baking sheet with foil.
2. To make the croutons, rub the baguette slices with the whole garlic clove. Using a serrated knife, cut the bread into 1-inch cubes. Place the cubes on the prepared baking sheet, and season them with salt and pepper to taste. Toast the cubes in the oven until they are golden brown and crunchy, about 10 minutes. Let cool.
3. While the croutons are cooling, preheat a grill or grill pan over high heat. Season the chicken with salt and pepper, and spray it lightly with olive oil spray.
4. Grill the chicken until just cooked through, about 1½ minutes per side. Place 1 cutlet on each of 4 large dinner plates.
5. In a large bowl, combine the minced garlic, lemon juice, mayonnaise, Dijon mustard, and half of the grated cheese. Add the lettuce and croutons to the bowl. Season the salad with salt and pepper to taste, and toss thoroughly.
6. Pile equal portions of salad on top of the chicken, mounding it high. Sprinkle each salad with some of the remaining cheese, and serve.
