Posted in Salad
Ingredients
- 1 tbls chili powder
- 1 teas cumin
- 2 tbls olive oil
- 1/4 teas salt
- 4 boneless skinless chicken breasts
- 3 cups bread cubed
- 3 tbls olive oil
- 1 teas chili powder
- 1/2 cup grated romano
- 2 large heads of romaine and or spinach
Dressing
- 1/4 cup olive oil
- 1 teas anchovy paste
- 1/4 teas crushed red pepper flakes
- 1-2 cloves chopped garlic
- zest and juice of 2 limes or 4 tbls bottled lime juice
- 1 tbls dijon mustard
- 2 teas worcestershire
- 2 tbls chopped fresh cilantro
- fresh ground black pepper
Directions
- Combine 1 tbls chili powder, 1 teas cumin, 2 tbls olive oil and some salt. Add the chicken and coat. Broil 3 min per side.
- Place the cubed bread in a large bowl and drizzle with 3 tbls of olive oil, 1 teas of chili powder and 1/2 cup grated romano. Toss to coat. Spread on a baking sheet and bake until golden (10min at 375F)
- Prepare the dressing by combining 1/4 cup olive oil with the anchovy paste, red pepper flakes and the garlic in a small saucepan. Heat over low heat until ingredients blend. Cool.
- In the bottom of the salad bowl combine the zest and the lime juice, mustard, worcestershire sauce, cilantro and pepper. Whisk in the cooled olive oil, anchovy, garlic mixture.
- Add the romaine/spinach, remaining cheese and toss to coat. Top with the croutons and the avacado. Serve with the chicken.
