(12 ounce) bag three hearts of romaine
torn into pieces and spun dry
(9 ounce) package Louis Rich grilled chicken breast strips,
into smaller pieces
red bell pepper, seeded and sliced
cup freshly grated Parmesan or Pecorino Romano cheese (sharper
tablespoons extra-light (mild
flavored) olive oil or your favorite olive oil for dressings
tablespoons fresh lemon juice (or less to taste)
1/4 teaspoons Dijon
teaspoon freshly ground Tellicherry peppercorns
pieces whole wheat bread, crust removed and cut into 1-inch
tablespoon butter, or more if needed
In a extra-large stainless bowl, toss the lettuce, chicken, bell
pepper and cheese.
In a medium bowl, whisk the olive oil, lemon juice,
Dijon mustard, crushed garlic, sugar, salt and pepper until well blended.
In a large fry pan, melt the butter and fry the bread pieces
At the last minute, pour the dressing over the tossed salad and
Serve individual plates of salad with warm croutons. That is
what makes this
salad so good. Yes, warm croutons!
Serves 6 as a dinner salad or 2-3 as a "meal"
here for a printable version