4 boneless chicken breasts
Melted butter or oil for basting
8 c. bite-size pieces of Romaine lettuce
1 1/3 c. croutons
Parmesan cheese
Caesar salad dressing

Grill chicken, turning and basting frequently with oil or butter (or your favorite marinade). Cut meat diagonally into strips. Set aside.

In a large bowl toss Romaine with croutons and dressing. Put on 4 plates, crisscross chicken strips, sprinkle with Parmesan cheese.

CROUTONS:

1 loaf Italian or French bread
Olive oil
Spices

Preheat oven to 350 degrees. Slice bread into 1/2-inch cubes; place on cookie sheet. Sprinkle on olive oil, turning bread to coat. Sprinkle on your favorite spices (garlic, onion, all types of peppers, oregano, etc.). Cook, tossing until golden brown, approximately 15-20 minutes.

CAESAR SALAD DRESSING:

1/2 c. olive oil
2 shakes Worcestershire sauce
2 cloves garlic, crushed
1 egg
1 tsp. Dijon mustard
2 tsp. lemon juice
Lots of freshly ground pepper

Whisk all ingredients with fork.