Ingredients

• 1/4 cup pasteurized egg product
• 1 clove of garlic, minced (about 1/2 teaspoon)
• 1 1/2 teaspoons anchovy paste
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 cup finely grated Parmesan
• Salt
• Freshly ground black pepper
• 6 cups coarsely torn romaine lettuce
• 2 cups of baby spinach leaves
• 2 cups of whole-grain croutons
• 4 grilled chicken breast halves (about 4 ounces each), sliced

Instructions

1. Watch how to make this recipe.
2. In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
3. In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.