Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Oil; olive
2 ts Lemon juice, freshly squeeze
1 ts Tarragon
1 ts Anchovy paste
1 ts Worcestershire sauce
1/2 ts Black pepper
1/4 Sugar, dry mustard and salt
1/4 c Cheese; parmesan
2 Garlic cloves, large, crushe

---------------------------SALAD--------------------------------
4 Chicken breasts
1/4 lb Mushrooms
1 Pepper- red sweet large
1 Banana pepper (optional)
2 Lettuce; romaine

Calories per serving: 337 Fat grams per serving: 24. Approx. Cook
Time: 45 1. Both dressing and salad can be prepared a day before
serving, if you wish. Prepare dressing by combining all dressing
ingredients, including Parmesan in a bowl. Whisk until well blended.
For best flavor, prepare dressing at least several hours before
using. Refrigerate if making a day ahead. 2. Roast Chicken Breasts,
uncovered in a preheated 375F oven for 45 to 50 minutes or until
chicken feels springy. Alternately, place chicken breasts, thin ends
toward centre, in a microwave-safe pie plate. Cover with clear wrap
and microwave on high for 10 to 15 minutes. Rearrange and turn
halfway through cooking. Let stand covered, for 3 minutes. 3. Cut
cooked chickien into 1/2 inch pieces. Pieces should measure about 2
1/2 cups. Set aside. Thinly slice mushrooms. Seed red pepper and cut
into thin julienne strips about 1 1/2 inches long. Seed hot pepper
if using and finely chop. If making salad ahead, combine chicken,
mushrooms and peppers in a large bowl. Cover and refrigerate until
ready to use. 4. When ready to serve, tear lettuce into bite-size
pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk
dressing. Drizzle 1/2 cup dressing over top and toss until evenly
coated. Then add remaining dressing, if necessary. Toss until evenly
coated. Source: Gail

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