---------- Recipe via Meal-Master (tm) v8.03
  Categories: Miamiherald, Meat/poul, Salads
       Yield: 4 Servings
     1/3 c  Plus 1 tb extra-virgin olive
            -oil; divided
       2 sl French bread; crusts removed
            -cut into 1/2 cubes
       1 lb Cooked boneless, skinless
            -chicken breasts; cut cross-
            -wise into 1/2 thick slices
     1/2 ts Salt and pepper (ea)
       4    Anchovy fillets; chopped
       2 ts Minced garlic
       2 tb Fresh lemon juice
       1 tb Dijon mustard
       2 ds Red pepper sauce
       1 lg Head romaine lettuce; torn
       3 tb Freshly grated Parmesan
   Heat 1 tablespoon oil in a large skillet over
   medium-high heat. Add bread cubes and cook, stirring
   occasionally, until lightly browned, about 5 minutes.
   Drain on paper towels and set aside. Mash anchovies,
   garlic, and remaining 1/4 teaspoon salt into a paste
   in a large salad bowl. Add lemon juice, mustard,
   pepper sauce and remaining 1/4 ts pepper; whisk until
   blended.  Gradually whisk in remaining 1/3 cup oil.
   Add chicken and toss to coat.  Add lettuce, Parmesan
   cheese and croutons; toss well.
   Nutritional info per serving: 474 cal; 41g pro, 12g
   carb, 28g fat
   Source: Miami Herald, 8/17/95 format: Lisa Crawford,