Active Time

　　10 min

　　Total Time

　　25 min

　　This version of the classic salad shows why it is a favorite across America.

　　

Ingredients

Makes 4 servings

　　1 1/2 lb skinless boneless chicken breast halves

　　1/2 cup olive oil

　　1 teaspoon salt

　　3/4 teaspoon black pepper

　　2 garlic cloves, smashed

　　3 tablespoons fresh lemon juice

　　2 teaspoons Dijon mustard

　　1 teaspoon anchovy paste

　　2 (10-oz) packages hearts of romaine

　　1/2 cup grated Parmigiano-Reggiano

　　1 1/2 cups plain or flavored croutons

　　

Special Equipment

a well-seasoned large (2-burner) ridged grill pan

　　

Step 1

Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.

　　

Step 2

While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.

　　

Step 3

Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.