Chicken Caesar Salad from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax

Ingredients

• ½ garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• ¼ cup olive oil
• 1 large head romaine lettuce, torn into bite-size pieces
• 2 tablespoons freshly grated parmesan cheese
• 12 ripe cherry tomatoes, halved, for garnish (optional)
• 1 garlic clove, minced
• 1 tablespoon chopped parsley, preferably flat-leaf
• Salt
• Freshly ground black pepper
• 2 cups cubed (½ inch) day-old whole wheat Italian or other whole grain bread
• 1 small garlic clove, crushed
• 2 anchovy fillets, drained and blotted dry, chopped
• 1 tablespoon olive oil
• 2 boneless and skinless chicken breasts, cut in half