-
1
Preheat the oven to 375F.
-
2
and preheat a grill pan or outdoor grill on high.
-
3
In a shallow dish, combine 1 tablespoon of the chili powder (a palmful), the cumin, 2 tablespoons of the EVOO, and some salt.
-
4
Add the chicken cutlets and coat in the seasoning.
-
5
Transfer the cutlets to the grill and cook for 3 to 4 minutes on each side.
-
6
Remove from the grill and slice into very thin strips.
-
7
While the chicken is grilling, rub the inside of a salad bowl with the cracked clove of garlic.
-
8
Set aside.
-
9
Then, place the cubed bread in a clean bowl with the garlic clove and drizzle about 3 tablespoons of the EVOO and the remaining tablespoon of chili powder over the cubed bread.
-
10
Toss with about 1/2 cup of the grated Parmigiano and toss to coat thoroughly.
-
11
Spread the croutons evenly on a rimmed baking sheet and bake until crisp and golden, 10 to 15 minutes.
-
12
To make the dressing, place the remaining 1/4 cup of EVOO in a small pan with the anchovies, red pepper flakes, and the finely chopped garlic.
-
13
Stir together over very low heat until the anchovies melt.
-
14
Remove from the heat and cool.
-
15
To prepare the avocado, cut all around the circumference of the ripe avocado, lengthwise and down to the pit.
-
16
Twist and separate the halved fruit.
-
17
Remove the pit with a spoon, then scoop the flesh out in one piece from both halves and cut into bite-size pieces.
-
18
In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard, Worcestershire, cilantro, salt, and pepper.
-
19
Whisk in the cooled EVOO with anchovies and garlic.
-
20
Add the romaine to the bowl, followed by the croutons, avocado, and the remaining 1/2 cup of grated Parmigiano.
-
21
Toss the salad to coat, adjust the salt and pepper, and pile the salad onto plates.
-
22
Top with sliced chicken.
