American : Grilled Chicken Caesar Salad with Attitude

• 4 anchovy fillets, drained
  
• 3 cloves garlic, minced
  
• 2 tablespoons olive oil
  
• 2 tablespoons lemon juice
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon Worcestershire sauce
  
• 1 teaspoon Dijon-style mustard
  
• 1/4 teaspoon salt
  
• 1 1/3 cups mayonnaise
  
• 2 tablespoons grated Parmesan cheese
  

• 1 cup Spicy Caesar Dressing, divided
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 4 skinless, boneless chicken breast halves
  
• 8 cups torn romaine lettuce (about 10 ounces)
  
• 4 tablespoons grated Parmesan cheese
  

For Spicy Caesar Dressing: In a blender or small food processor container, combine anchovies, garlic, olive oil, lemon juice, TABASCO^® Sauce, Worcestershire sauce, mustard, and salt; process until smooth. Transfer to a small bowl and whisk in mayonnaise and Parmesan. Set aside 1 cup dressing for salad; reserve remaining 1/2 cup for another use.

For Chicken Caesar Salad: Preheat grill to medium heat. Stir together 1/4 cup of the Caesar dressing and the TABASCO^® Sauce in a small bowl; brush mixture on both sides of chicken. Grill chicken until nicely browned and no longer pink inside, about 5 minutes per side.

Place lettuce in a large bowl and add remaining 3/4 cup dressing; toss until evenly coated. Divide salad among 4 dinner plates and top each with a sliced chicken breast and 1 tablespoon cheese.

Makes 4 servings.

This recipe is low in carbohydrates.

Per serving: CALORIES 570g; PROTEIN 29g; CARB 6g; FIBER 2g; TOTAL FAT 49g; SATURATED FAT 9g; CHOL 99mg; SODIUM 729mg