Ingredients
1
cooked chicken breast per serving
1/2
cup olive or other salad oil
1/2
can anchovies or anchovie paste to taste(optional)
1
tsp worcestershire sauce
1
tsp vinegar(regular or flavored)
Directions
1.
Bake chicken breast(s) in oven until cooked. Add a little spice before cooking if desired.
2.
Break off enough leaves of romaine lettuce for however many servings you are making.
3.
Wash lettuce in a bowl of cold water and dry using a clean dishtowel or a salad spinner. When leaves are dry tear them into smaller pieces and add to salad bowl.
4.
Add a desired amount of croutons and parmesan cheese.
5.
Mix dressing with a whisk or electric mixer. If using a whisk, cut up anchovies into small pieces with a sharp knife. Add dressing to the bowl a little bit at a time while tossing salad. Just add enough to cover salad without oversoaking leaves.
6.
Cut chicken breast into cubes and add to salad, either on top or mixed in to coat with dressing.
7.
Serve dish immediately.
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