1/4 cup fresh lemon juice
2 Tbsp water
4 Tbsp grated Parmesan cheese, reserve 2 Tbsp for top of salad
2 medium garlic clove(s), sliced
3 tsp olive oil
1 Tbsp red wine vinegar
1/2 tsp Anchovy Paste (it does not taste like fish - give it a try)
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, freshly ground
3 skinless, boneless chicken breasts
Your favorite chicken spices
2 tsp olive oil
4 cup romaine lettuce, chopped, rinsed well and patted dry
1/2 cup Fat free Croutons
Combine first 9 ingredients (reminder only 2 Tbsp Parmesan), in a blender or food processor; puree until blended. Put in the refrigerator until ready to serve (no more than a couple of before serving).
Heat a grill pan or nonstick skillet over medium high heat coat with 2 teaspoons oil. Season chicken breasts with favorite seasonings, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
After chicken has rested (don't skip this step - will give you juicier chicken) cut in thin strips. Put lettuce in serving bowl. Only use half of the dressing and save the rest for a later in the week in the refrigerator (you may want more - I do not like a lot of dressing. The group I was with last night thought it had the perfect amount). Pour a little of the dressing over the greens and toss. Add the chicken, 2 Tbsp Parmesan and the rest of the dressing and toss again. Top with croutons and serve.
Recipe adapted from WW version of Caesar Salad.