- 2 skinless, boneless chicken breast halves, halved lengthwise
- 1/2 tsp black pepper, divided
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp bottled minced garlic
- 1 tsp Dijon mustard
- 1/2 tsp anchovy paste
- 6 c chopped romaine lettuce
- 2 c chopped radicchio lettuce
- 1/4 c grated fresh Parmesan
- Croutons
Heat a grill pan over high heat. Coat the pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and cook 3 1/2 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken into slices.
Combine remaining 1/4 teaspoon pepper, vinegar, and next 4 ingredients (through anchovy paste) in a large bowl, stirring with a whisk. Add romaine and radicchio to bowl; toss well to coat. Divide lettuce and chicken evenly among each of 4 plates. Top each serving with croutons and 1 tablespoon cheese.
