Ingredients
7 chicken breasts, boneless
1 cup olive oil
¼ cup lemon juice
2 tsp garlic powder
1 tsp dried oregano
½ tsp dried marjoram
salt and pepper, to taste
2 garlic cloves
2 Romaine lettuce, large heads, gently torn into bite-sized pieces
1 cup croutons
¼ cup anchovies, diced, (optional)
½ cup Parmesan cheese, freshly grated
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tsp Dijon mustard
2 egg yolk, cooked, mashed
2 oz blue cheese, or Roquefort, mashed
salt and pepper, to taste
Preparation
Combine all the marinade ingredients in a bowl and mix well.
Place the chicken in a large baking dish and pour the marinade over the chicken.
Marinate in the refrigerator for 4 hours or best overnight to let the flavors set in and make the chicken more tender.
When the chicken has marinated for a sufficient time, place it on a hot grill and grill for 7 to 10 minutes per side until the juices run clear.
Place the chicken on a platter to cool down then slice into thin strips. Set aside.
Rub the insides of a large salad bowl with the garlic cloves and then discard the cloves.
Combine the salad ingredients together in the bowl then place the chicken over the salad.
Combine the dressing ingredients and mix well.
Pour over salad and toss to combine. Serve and enjoy!
