Chicken Caesar Salad

• 1/4 c. olive oil
• 1 lb. boneless, skinless chicken breasts, cut in strips
• 1 tsp. garlic powder
• 1 1/2 tsp. lemon and pepper seasoning
• 2 Tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 1 head romaine lettuce, torn into bite size pieces
• 1 c. garlic croutons
• 1/4 c. grated Parmesan cheese

1. Heat oil in nonstick skillet over medium-high heat.
2. Toss chicken with lemon and pepper seasoning and garlic powder to evenly coat.
3. Add to skillet and cook 4 to 5 minutes or until thoroughly cooked, stirring frequently. Remove from heat. Do not drain off fat.
4. In a small bowl, combine vinegar, mustard and Worcestershire sauce with a whisk.
5. Stir into chicken mixture.
6. In a large bowl, toss lettuce with chicken mixture, croutons and cheese. Top with fresh grated Parmesan cheese, if desired.
7. Makes 4 servings.

olive oil, chicken breasts, garlic powder, lemon and pepper, white wine vinegar, mustard, worcestershire sauce, romaine lettuce, garlic croutons, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580635 (may not work)