Light Chicken Caesar Salad

• 2 lbs whole roasted cooked chicken, skinned
• 11 cups torn romaine lettuce (about 1 1/4 pounds)
• 1 cup red bell pepper, strips
• 3 tablespoons olive oil
• 1 12 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 14 teaspoon sugar
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 garlic clove, crushed
• 1 12 cups croutons
• 12 cup grated fresh parmesan cheese

1. SALAD: Remove chicken from bones; shred with 2 forks to measure 3 cups meat.
2. Combine chicken, lettuce, and bell pepper in a large bowl.
3. DRESSING: Combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk.
4. Pour over salad; toss well.
5. Sprinkle with croutons and cheese; toss gently to combine.

chicken, torn romaine lettuce, red bell pepper, olive oil, lemon juice, worcestershire sauce, mustard, sugar, salt, black pepper, garlic, croutons, parmesan cheese

Taken from www.food.com/recipe/light-chicken-caesar-salad-208946 (may not work)