Croutons can be made 3 days ahead and stored in a resealable plastic bag, at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.
Recipe information
Yield
Serves 4
Ingredients
For the Salad
For the Dressing
Preparation
Step 1
Make the croutons: Preheat the oven to 375°F. Place the bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes. Remove the croutons from the oven and let cool.
Step 2
Make the chicken: Heat the remaining tablespoon oil in a large skillet over high heat. Season the chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from the skillet and let cool.
Step 3
Prepare the lettuce: Cut the romaine hearts crosswise into 1-inch ribbons; wash and dry.
Step 4
Make the dressing: In a blender, combine the lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth.
Step 5
Slice the chicken crosswise into strips; toss with the croutons, lettuce, and dressing.
