1 head of Romain lettuce, cleaned and torn into pieces
1 cup of grape tomatoes cut in half
1/4 cup freshly grated Parmesan cheese
2 grilled chicken breast
Using day old bread, cut up 4-6 slices of white bread into cubes. put cubes in a bowl and sprinkle with 3-4 TBS of olive oil, 3/4 tsp garlic salt, 1/2 tsp dried basil and 1/4 tsp of dried oregano. Spread bread evenly onto a baking sheet and toast in the oven on 400 degrees until golden brown and toasted.
Trim all of the excess fat and cartilage from your chicken breast. Sprinkle both sides of the chicken with salt, pepper, garlic power, onion powder, and paprika. Heat 2 TBS of olive oil in a saute pan and cook for about 3-4 minutes on each side or until the juices of the chicken run clear. Remove from the pan and let rest for about 5 minutes, then slice. This will keep the chicken moist and tender.
1 garlic clove minced
1/8 tsp salt
2 TBS fresh lemon juice
1 TBS mayonnaise
1 tsp Dijon mustard
3/4 tsp anchovy paste (optional)
1/4 tsp fresh ground pepper
4 tsp extra virgin olive oil
2 TBS Asiago cheese
Place garlic and salt into a medium mixing bowl and mash with a fork until it makes a paste. Add lemon juice, mayonnaise, mustard, anchovy paste and pepper. Slowly drizzle in oil while whisking continually. Add cheese and whisk to combine.
Assemble your salad and enjoy!