Grilled Chicken Caesar Salad Recipe

Chicken marinade:
1/4 C. pumpkin seeds
1/4 C. sesame seeds
1 C. cilantro (packed)
1 C. vegetable oil
1 clove garlic
1/2 T. white pepper

8 chicken breasts, skinned and boned
1 to 2 heads Romaine lettuce, for salad
Croutons, for salad

Roast pumpkin seeds and sesame seeds in a 300�F oven until slightly brown. (If you buy roasted pumpkin seeds, roast sesame seeds only.)

Puree all ingredients in blender. Put chicken in baking dish and pour marinade over. Cover and marinate at least one hour and up to six hours in the refrigerator. When you take the chicken out of the marinade for baking or grilling, the pieces will be thickly coated. Spoon off the excess marinade so that chicken is only lightly coated. Grill chicken until done, about 6 minutes on each side, or bake at 350 degrees for 40 to 45 minutes, or until done. Cut into 1/2-inch-long strips.

Caesar Salad Dressing
Dressing yields 10 to 12 servings

1/4 oz. fresh basil
1 C. Italian blend Parmesan cheese (use 3/4 cup in dressing; remaining 1/4 cup on top of salad)
1/8 C. canned chipotle pepper in adobo sauce, or less, to taste
3 1/2 pasteurized eggs
1/2 oz. anchovy fillets
1/2 T. Dijon mustard
1 clove garlic
1/8 C. red wine vinegar
1 3/4 C. vegetable oil or slightly more, if dressing is too thick

Place all ingredients, except oil, in blender. Blend, slowly drizzling oil into mixture until it thickens.

Generously toss dressing with romaine lettuce and chicken. Top with Parmesan cheese and croutons.

Serves 8.

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