Chili-Crusted Grilled Chicken Caesar Salad Recipe

Ingredients

• 1 lemons
• 1 tablespoon minced garlic, divided
• 1½ teaspoons dried oregano leaves, crushed, divided
• 1 teaspoon chili powder
• 1 pound boneless skinless chicken breasts
• 1 tablespoon olive oil
• 2 anchovy fillets, minced
• 1 large head romaine lettuce, cut into 1-inch strips
• ¼ cup grated Parmesan cheese
• 4 whole wheat pita breads or whole wheat rolls

1. Grate lemon peel; measure 1 to 2 teaspoons. Juice lemon; measure ¼ cup. Combine lemon peel and 1 tablespoon juice in small bowl. Set ¼ teaspoon garlic aside. Add remaining garlic, 1 teaspoon oregano and chili powder to lemon peel mixture; stir to combine. Rub chicken with lemon peel mixture.
2. Combine remaining 3 tablespoons lemon juice, ¼ teaspoon garlic, remaining ½ teaspoon oregano, oil and anchovies in large bowl. Add lettuce; toss to coat. Sprinkle with cheese; toss.
3. Spray cold grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid 3 to 4 inches above medium-hot coals. Grill chicken 5 to 6 minutes. Turn chicken; grill 3 to 4 minutes or until chicken is no longer pink in center.
4. Arrange salad on 4 large plates. Slice chicken; fan on each salad. Serve with pita breads.