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 to 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, Worcestershire, black pepper, remaining olive oil and lemon juice. Whisk it well to make dressing that resembles a yogurt texture. 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!