Chicken Caesar

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 ; 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