What you need: serves 4 to 6
2 boneless, skinless chicken breasts
1 tsp cumin powder
1/2 tsp cayenne powder
1/4 tsp ginger and garlic paste
1/3 cup extra virgin olive oil
Juice of 2 lemons
Salt and pepper to taste
4 to 6 large romaine lettuce leaves
a handful of cherry tomatoes
1 cup of red pepper julienne
1 cup ready croutons or 2 loaves of thick Italian bread
For the dressing:
1 clove of garlic peeled and crushed
1 tsp anchovy paste
4 Tbsp mayonnaise
1 Tbsp lemon juice
1/2 cup of grated Parmesan cheese
Marinate the chicken breasts with lemon juice, cumin, cayenne, salt, pepper and 4 tsp of olive oil. Set aside for about 10-15 minutes.
Preheat the oven to 300 degrees F. Cut the bread into cubes, drizzle some olive oil and sprinkle some salt on it. Place on a tray and bake it for about 8 to 10 minutes, turning it a few times until it is a golden brown.
Heat a grill pan, grease and grill the marinated chicken about 8-10 minutes, turning occasionally. Cut them into bite sized cubes. Set aside.
Combine the mayonnaise, crushed garlic, anchovy paste, remaining olive oil and lemon juice. Whisk it well to make a dressing that has a texture like yogurt. Add the grated cheese and give it a quick whisk.
In a bowl, tear up the lettuce, add in the peppers, tomatoes and chicken. Toss in the croutons, and drizzle the dressing. Serve right away. Enjoy!
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