Chicken Caesar Salad

• 3/4 cups Olive Oil
• 1/4 cups Red Wine Vinegar
• 3 Tablespoons Coarse-grained Mustard
• 4 cloves Minced Garlic
• 2-1/2 Tablespoons Worcestershire Sauce
• 4 pieces Boneless, Skinless Chicken Breasts
• 4 pieces Anchovy Fillets In Oil (optional)
• 2 Tablespoons Capers, Rinsed And Drained (optional)
• 1 head Romaine Lettuce, Separated And Washed
• 3 whole Roma Tomatoes, Cut Into Wedges
• 2 ounces, weight Shredded Parmesan Cheese

1. In a blender, combine the oil, vinegar, mustard, garlic, and Worcestershire sauce. Remove 3/4 cup of the mixture and use to marinate the chicken. Refrigerate for at least 1/2 hour. Discard the used marinade. Grill chicken breasts on a hot grill.
2. Add anchovies (optional) to remaining mixture in the blender and blend well. Pour mixture into a salad bowl and stir in capers (optional). Chop lettuce into 1-inch pieces and add to the salad bowl. Add tomatoes and cheese and toss to coat all ingredients. Divide salad among 4 plates and top each with a sliced, grilled chicken breast. Serve immediately.

olive oil, ubc, coarsegrained mustard, garlic, worcestershire sauce, chicken breasts, anchovy fillets, capers, head romaine lettuce, tomatoes, parmesan cheese

Taken from tastykitchen.com/recipes/salads/chicken-caesar-salad-2/ (may not work)