Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 cup shredded Parmesan cheese, divided1 tablespoon lemon juice1 teaspoon minced garlic1 teaspoon Worcestershire sauce1/4 teaspoon ground mustard1/8 teaspoon pepper1/4 cup olive oil8 cups hearts of romaine salad mix2 hard-boiled large eggs, sliced1 cup Caesar salad croutons
Preparation
Place chicken on a greased broiler pan. Broil 6 in. from the heat for 7-8 minutes on each side or until a thermometer reads 170°. Cut chicken into strips; set aside.
Meanwhile, in a blender, combine 1/4 cup cheese, lemon juice, garlic, Worcestershire sauce, mustard and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream.
Place romaine in a large salad bowl. Add cheese mixture; toss to coat. Top with the chicken strips, eggs, croutons and remaining cheese.
