Ingredients:
3 to 4 ounces of chicken per person (use whatever you have on hand --leftovers are fine or you can grill some)
1 head romaine lettuce, chopped
Generous handful of croutons (make yourself with stale bread-recipe included)
2 cloves garlic pressed
2 teaspoons lemon juice
1/ 2 teaspoon Dijon mustard
1 (2 ounces) can anchovy fillets, drain oil off
1/4 cup grated Romano cheese (I use Romano over Parmesan because it's stronger and you can use less)
2 tablespoon red wine vinegar
1/ 3 cup olive oil
1 teaspoon Worcestershire sauce
Salt and pepper to taste

How to make this recipe:
Croutons:
Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350 degree oven till brown -- probably no more than 10 minutes. Check them often, though!

Salad directions:
Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly -- chop away and save yourself some time.

In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. Or use your food processor. (That's what I do)

In a large bowl, toss lettuce and dressing and half the cheese together, along with your tasty croutons. Serve on individual plates and top with your chicken and remaining cheese.
Serves 4

Recipe from: Leanne Ely