Ingredients

2 garlic cloves divided; one halved, one minced
¹/₂ cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons spicy mustard
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
¹/₄ teaspoon black pepper
3 skinless, boneless chicken breasts, trimmed salt, to taste
4 teaspoons olive oil
1¹/₂ teaspoons Cajun seasoning
4 cups sourdough bread cubes
1 large head romaine lettuce, washed and torn
fresh parmesan cheese, grated to taste

Description

This is a fantastic, easy, and flavorful recipe. You can omit the chicken to make it a great starter salad.

Instructions

Dressing

Using a blender or food processor, drop in 1 halved garlic clove and process until minced.
Add mayonnaise and next five ingredients (red wine vinegar, spicy mustard, Worcestershire sauce, anchovy paste, black pepper); process until well blended.
Cover and chill for about 1 hour or more.

Croutons

Combine olive oil, Cajun seasoning, and 1 minced garlic clove in a small microwavable bowl.
Microwave on High for 20 seconds.
Drizzle over bread cubes.
Spread bread cubes in a single layer on a baking sheet.
Bake at 400° for 15 minutes or until golden brown.

Chicken Preparation

Place chicken on a broiler rack.
Sprinkle salt over chicken and broil for approximately 10 minutes per side, or until it is well browned and the juices run clear (temperature should register at 180 degrees).
Let cool for 5 minutes.
Slice into chunks and set aside.

Salad Preparation

Arrange lettuce on 2-4 plates, top with croutons, chicken, and cheese.
Add dressing to taste.

Yield

4 Servings; 2 cups finished salad per serving.

Source

Inspiration is from Cooking Light July 1995.

Prep Time

20 minutes

Cook Time