Chicken caesar

Yield: 6 Servings

Ingredients:

1/2 c Oil; olive
2 ts Lemon juice freshly squeeze
1 ts Tarragon
1 ts Anchovy paste
1 ts Worcestershire sauce
1/2 ts Black pepper
1/4 Sugar dry mustard and salt
1/4 c Cheese; parmesan
2 Garlic cloves large crushe MMMMM---------------------------SALAD--------------------------------
4 Chicken breasts
1/4 lb Mushrooms
1 Pepper- red sweet large
1 Banana pepper (optional)
2 Lettuce; romaine

Instructions:

Calories per serving: 337 Fat grams per serving: 24. Approx. Cook Time: 45 1. Both dressing and salad can be prepared a day before serving if you wish. Prepare dressing by combining all dressing ingredients including Parmesan in a bowl. Whisk until well blended. For best flavor prepare dressing at least several hours before using. Refrigerate if making a day ahead. 2. Roast Chicken Breasts uncovered in a preheated 375F oven for 45 to 50 minutes or until chicken feels springy. Alternately place chicken breasts thin ends toward centre in a microwave-safe pie plate. Cover with clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn halfway through cooking. Let stand covered for 3 minutes. 3. Cut cooked chickien into 1/2 inch pieces. Pieces should measure about 2 1/2 cups. Set aside. Thinly slice mushrooms. Seed red pepper and cut into thin julienne strips about 1 1/2 inches long. Seed hot pepper if using and finely chop. If making salad ahead combine chicken mushrooms and peppers in a large bowl. Cover and refrigerate until ready to use. 4. When ready to serve tear lettuce into bite-size pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk dressing. Drizzle 1/2 cup dressing over top and toss until evenly coated. Then add remaining dressing if necessary. Toss until evenly coated. Source: Gail