4 lean chicken breast, no skin or bone, around 4 ounces each
1 romaine lettuce
1 lemon squeezed juice
2 eggs, boiled
½ teaspoon of black pepper
1 cup croutons
2 garlic cloves
¼ cup vegetable oil
½ cup Parmesan cheese
1 tablespoon Worcestershire sauce
¼ teaspoon ground mustard
½ teaspoon salt
Grilled chicken breasts several hours before make the salad. Cut meat in small pieces and set aside.
Blend together garlic, vegetable oil, parmesan cheese, Worcestershire sauce, mustard and salt.
Wash vegetables and dry thoroughly, and break the leaves in big chunks. Add the vegetables to a big bowl squeeze the lemon over the vegetables and toss.
Peel the eggs and cut them, toss again the salad slightly.
Add the chicken.
Sprinkle Parmesan cheese and croutons over.