Ingredients Jump to Instructions ↓

  1. 1/3 cup bottled Caesar salad dressing

  2. 2 tablespoons Dijon mustard

  3. 2 skinless boneless chicken breast halves

  4. 4 1/2-inch-thick diagonal slice French bread baguette

  5. 4 drained canned anchovy fillets

  6. 4 cups bite-size pieces romaine lettuce

  7. Grated Pecorino Roman cheese

Instructions Jump to Ingredients ↑

  1. Prepare barbecue (medium-high heat) or preheat broiler. Whisk dressing and mustard in small bowl to blend. Reserve 1/3 cup dressing mixture for salad. Brush chicken with remaining mixture; season with salt and pepper. Grill or broil chicken until cooked through, about 4 minutes per side. Transfer chicken to plate. Grill or broil bread until lightly toasted, about 1 minute per side. Tranfer toasts to work surface; top each toast with 1 anchovy. Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between 2 plates. Cut chicken crosswise into thin slices; arrange over lettuce. Sprinkle salads with cheese. Garnish with anchovy toasts and serve.


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