Chicken and Romaine Salad with Creamy Caesar Dressing

Recipe by Jamie Purviance

DRESSING

• ½ cup mayonnaise
• 2 tablespoons freshly grated Parmigiano-Reggiano® cheese
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons anchovy paste
• 2 teaspoons Dijon mustard
• 1 large garlic clove, minced
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon freshly ground black pepper

• 4 boneless, skinless chicken breast halves, each about 6 ounces
• 3 hearts of romaine, each cut lengthwise in half, trimmed
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 4 slices country-style white bread, each about ¾ inch thick

1. Whisk the dressing ingredients until smooth.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Lightly brush the chicken breasts and romaine with oil and season evenly with salt and pepper. Grill the chicken over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. At the same time, grill the romaine over direct medium heat until slightly wilted, 3 to 4 minutes, turning once. During the last 1 to 2 minutes of grilling time, toast the bread over direct heat, turning once. Remove from the grill and let the chicken rest for 3 to 5 minutes.

4. Cut the chicken into thin slices and cut the bread into croutons. Place the romaine on serving plates and top with chicken and croutons. Serve right away with the dressing on the side.