Ingredients

• 3 cloves garlic
• 2 anchovys filets
• 2 teaspoons Dijon mustard
• 0.5 cups mayonnaise
• 4 teaspoons red wine vinegar
• 4 teaspoons Worcestershire sauce
• 1 , 1-ounce
• salt and ground black pepper to taste

Instructions

1. 1 Add garlic cloves, anchovy filets, mustard, mayonnaise, red wine vinegar, Worcestershire sauce and Parmesan cheese to the jar of a high-powered blender (such as Vitamix). Blend on high until smooth. Season to taste with salt and pepper.
2. 2 Pour half the dressing into a lidded glass jar; refrigerate dressing until ready to use. Pour remaining dressing into a resealable plastic bag. Add chicken breasts, reseal the bag, and place in the refrigerator to marinate overnight.
3. 3 Preheat a gas grill to 400 degrees F (200 degrees C) and lightly oil the grate.
4. 4 Grill chicken on the preheated grill with lid closed, until browned and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
5. 5 Remove chicken to rest on a plate for 10 minutes; slice into strips. Refrigerate chicken strips until chilled.
6. 6 To assemble, roughly pull Romaine lettuce apart into bite-sized pieces. Pour chilled dressing over lettuce, toss. Divide salad onto 4 plates, top with croutons, shaved Parmesan and chicken strips. Enjoy!

Nutrition per serving