Ingredients :
- 1 cup cubed French bread
- 1 tablespoon olive oil
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breasts
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1/3 cup mayonnaise
- 3 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons anchovy paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups torn romaine
- 1/4 cup grated Parmesan cheese
Directions :
- Preheat oven to 400°. Place bread in a large bowl. Combine the remaining ingredients; drizzle over bread and toss to coat.
- Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake until golden brown, 15-20 minutes, stirring occasionally.
- Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 5-6 minutes on each side. Remove to a cutting board; let rest 10 minutes. Cut into 1-inch pieces.
- In a large bowl, combine dressing ingredients. Add lettuce, chicken, homemade croutons and Parmesan cheese; toss to coat. Divide among 4 plates.
