Ingredients:
- 2 heads romaine lettuce
- 3 chicken breasts, grilled
- 1/2 cup croutons
- 3/4 cup grape tomatoes
- 1/4 cup fresh parmesan, grated
Dressing:
- 1 cup olive oil
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 3 tablespoons red wine vinegar
- 2 lemons, juiced
- salt and pepper
- 1/2 cup fresh parmesan cheese, grated
Combine all of the ingredients for the dressing together in a jar or a small bowl. Whisk together until well blended. Grill your chicken breasts; I usually just marinate mine in olive oil with salt and pepper. Rinse and dry your romaine lettuce. Chop into pieces and place in a large salad bowl. Top with the tomatoes, croutons, and grated parmesan. Remove the chicken from the grill and slice. Place on top of the salad and pour dressing over. Pour the dressing a little at a time; you may not need all of it. Toss and Serve. Or you can toss together the salad leaving the chicken and cheese off. Then make each plate up with the salad and top with the sliced chicken and grated cheese (like the picture above).
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