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