1 cup PERDUE® SHORT CUTS® Fully Cooked Carved Chicken Breast
1 can (2 oz.) anchovies in olive oil, chopped and oil reserved
3 tablespoons grated Parmesan cheese
3 tablespoons fresh lemon juice
1 large garlic clove, minced
8 cups lightly-packed torn romaine lettuce
1 cup Italian-flavored croutons
1/4 cup sliced pitted black olives
Directions
In medium bowl, combine anchovies, reserved oil, Parmesan cheese, lemon juice and garlic. In serving bowl, toss lettuce with chicken and anchovy dressing; top with croutons and olives. Serve immediately.
