For Each Salad:
1 cooked boneless skinless chicken breast (recipe below)
4-5 romaine lettuce leaves per person, chopped
1/8 cup grape tomatoes, chopped or halved
For the Crutons:
2 slices bread (whichever kind you desire)
2 cloves garlic
olive oil
For the Dressing:
2 tbs Mayo
1 tbs fresh lemon juice
1/2 tsp Dijon mustard
1 minced garlic clove
1/2 tsp + a bit more Worcestershire sauce
1/4 cup extra virgin olive oil
salt and pepper, to taste
Parmesan cheese to finish
First, cook the chicken if you don't have leftovers around. Preheat the oven to 400 degrees. Chop your garlic (1 large clove), and juice your lemon (juice of 1/2 a lemon will do). Spray your pan with baking spray, and season the chicken to taste. Drizzle some olive oil over the chicken, and pour over the garlic and lemon juice. Roast for about 30 minutes, or until the chicken is cooked through. Set aside and let cool. Lower the heat of the oven to 325 degrees. Chop the crust off the bread if desired, and cube it evenly. Toss with chopped garlic, olive oil, salt and pepper. Set in an even layer on a greased baking sheet, and roast for 20-30 minutes, tossing after 10 (if you want to get crazy, you can add the crutons to the oven with the chicken for the last ten minutes the chicken is roasting and lower the heat, switching the pan from the bottom rack to the top, when the chicken is removed). Now get the lettuce and tomato chopped and ready to go. Make the dressing by whisking the mayo, lemon juice, dijon, garlic, worcestershire, salt and pepper. Slowly add the olive oil as you whisk to emulsify. Note: the chicken, crutons, and dressing can all be made in advance. Now assemble the salads. I like to drizzle dressing just on the lettuce and toss to evenly coat. Then I top with the tomato, chicken, and crutons, and add a bit more dressing over all. I think layering the salad like this keeps it pretty. Add parmesan cheese to taste, and enjoy!