8 skinned & deboned chicken breasts
2 tbsp. olive oil
2 tbsp. butter
1 head Romaine lettuce
7 inner stalks celery, sliced
1 sm. red onion, diced
8 oz. mushrooms, sliced
3 tbsp. herbed olive oil
1 tbsp. Balsamic vinegar
1 tbsp. lemon pepper

In saucepan, saute the chicken in olive oil and butter over medium heat for 10 to 15 minutes, turning often until done. Remove from saucepan, drain on paper towel. Tear lettuce into bite size pieces and place in a large salad bowl. Add celery, red onions and mushrooms. Slice chicken and cut into pieces. Add this to the bowl. Add olive oil, vinegar and lemon pepper. Toss to mix well. Sprinkle with Caesar Style Croutons just before serving.