Tex-Mex Grilled Chicken Caesar

From Rachael Ray: 365 No Repeats

2 Tbsp chili powder
1 tsp ground cumin
About 1/2 C extra-virgin olive oil (EVOO)
1 1/2 pounds boneless, skinless thin cut chicken breasts
5 garlic cloves, 1 clove cracked from the skin, 4 cloves finely chopped
3 C cubed sourdough bread
1 C grated Parmigiano-Reggiano, divided
3 anchovy fillets, drained, finely chopped
1/2 tsp crushed red pepper flakes
1 ripe avocado
zest and juice of 2 limes
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
2 Tbsp chopped fresh cilantro
coarse black pepper
1 large romaine lettuce hearts, coarsely chopped

Preheat the oven to 375 and preheat a grill pan or outdoor grill on high.

In a shallow dish, combine 1 teaspoon of the chili powder, the cumin, 2 tablespoons of the EVOO and some salt. Add the chicken cutlets and coat in the seasoning. Transfer the cutlets to the grill and cook 3-4 minutes on each side. Remove from the grill and slice into very thin strips.

While the chicken is grilling, rub the inside of a salad bowl with the cracked clove of garlic. Set aside. Place the cubed bread in a clean bowl with the garlic clove and drizzle about 3 tablespoons of the EVOO and the remaining chili powder over the bread. Toss with about 1/2 cup graded Parmigiano and toss to coat thoroughly. Spread the croutons evenly on a rimmed baking sheet and bake until crisp and golden, 10-15 minutes.

To make the dressing, place the remaining EVOO in a small pan with the anchovies, red pepper flakes, and the finely chopped garlic. Stir together over very low heat until the anchovies melt. Remove from the heat and cool.

To prepare the avocado, cut all around the circumference of the avocado, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves and cut into bite-size pieces.

In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard, Worcestershire, cilantro, salt and pepper. Whisk in the cooled EVOO with anchovies and garlic. Add the romaine, followed by the croutons, avocado, and remaining Parmigiano. Toss the salad to coat, adjust the salt and pepper, and pile the salad onto plates. Top with sliced chicken.