INGREDIENTS:
1/3 cup bottled Caesar salad dressing
2 tablespoons Dijon mustard
2 skinless boneless chicken breast halves
4 1/2-inch-thick diagonal slice French bread baguette
4 drained canned anchovy fillets
4 cups bite-size pieces romaine lettuce
Grated Pecorino Roman cheese
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.
2 Servings; can be doubled
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