Ingredients

• 1 1/2 lb skinless boneless chicken breast halves
• 1/2 cup olive oil
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 2 garlic cloves, smashed
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 2 (10-oz) packages hearts of romaine
• 1/2 cup grated Parmigiano-Reggiano
• 1 1/2 cups plain or flavored croutons
• Special equipment: a well-seasoned large (2-burner) ridged grill pan

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Instructions

1. Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
2. While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
3. Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.