Twisted Chicken Caesar Salad

• Caesar Dressing
• 3/4 cup olive oil
• 3/4 cup Egg Beaters egg substitute
• 2 tablespoons red wine vinegar
• 1/2 cup parmesan cheese, freshly grated
• 1 tablespoon fresh parsley
• 1 -2 tablespoon chopped garlic
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon anchovy paste
• Salad
• 5 cups romaine lettuce
• 2 roma tomatoes, diced
• 2 cups chicken breasts, cooked and sliced
• 1/2 cup parmesan cheese, shredded
• 1 1/2 cups rotini pasta, cooked, drained and cooled

1. To make Dressing: Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate.
2. To make Salad: Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing. (I use 1/2 and store the remaining in the refrigerator for another meal!).

caesar dressing, olive oil, egg beaters, red wine vinegar, parmesan cheese, parsley, garlic, worcestershire sauce, lemon juice, dijon mustard, anchovy paste, salad, romaine lettuce, roma tomatoes, chicken breasts, parmesan cheese, rotini pasta

Taken from www.food.com/recipe/twisted-chicken-caesar-salad-302799 (may not work)