1 large head romaine lettuce, separated and washed
2-3 roma tomatoes, cut into wedges (optional)
2 oz. parmesan cheese, shredded
Instructions
1.
In a blender, combine first 5 ingredients. Remove 3/4 cup of mixture and use to marinate chicken. Refrigerate for at least 1/2 hour.
2.
Discard used marinade. Grill chicken breasts over a medium-hot grill for 8-9 minutes per side.
3.
Add anchovies to remaining mixture in blender and blend well. Pour mixture into salad bowl and stir in capers.
4.
Chop lettuce into 1 inch pieces and add to salad bowl.Add tomatoes and cheese and toss to coat all ingredients. Divide salad among 4 plates and top each with a sliced, grilled chicken breast.