Roasted Garlic Caesar Salad

Nice various on the traditioal Caesar.  The recipe has the option to include grill chicken breast.

Start to finish: 1 hour 20 minutes (35 minutes active)
Servings: 4

For the dressing:
1 large head garlic
1/4 cup nonfat plain yogurt
1/4 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 anchovy fillets, rinsed
Salt and ground black pepper, to taste

For the salad:
1 pound boneless, skinless chicken breasts trimmed of fat (optional)
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
Ground black pepper, to taste
8 cups washed, dried and torn romaine lettuce
1 cup fat-free croutons
Shredded Parmesan cheese, for garnish (optional)
Lemon wedges

Heat the oven to 400 F.

To make the dressing, on a cutting board, using a sharp knife, slice about 1/2-inch off the top of each head of garlic, exposing the individual cloves. Set each head on a square of foil and sprinkle with a tablespoon of water. Pinch together the edges of the foil to create a packet. Roast for 45 minutes. Unwrap and let cool slightly before squeezing the pulp from the cloves.

In the bowl of a food processor or blender, combine the roasted garlic pulp, yogurt, cheese, oil, lemon juice, vinegar, mustard and anchovies. Process until smooth. Season with salt and pepper, then cover and refrigerate until ready to use.

To make the salad, if you are including chicken heat a gas grill to medium-high or light a charcoal fire.

Rub the chicken with oil and season with salt. Coat the outsides heavily with pepper. Grill the chicken until browned and a thermometer reads 165 F at the center.

In a large bowl, combine the lettuce and croutons. Toss with 1/2 cup of the dressing, then divide among 4 plates. Cut the chicken into 1/2-inch slices and arrange over the salad. Garnish with shredded Parmesan cheese, if desired. Serve immediately, with lemon wedges.