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Both dressing and salad can be prepared a day before serving, if you wish.
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Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl.
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Whisk until well blended.
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For best flavor, prepare dressing at least several hours before using.
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Refrigerate if making a day ahead.
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Roast Chicken Breasts, uncovered in a preheated 375F (190C) F oven for 45 to 50 minutes or until chicken feels springy.
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Alternately, place chicken breasts, thin ends toward centre, in a microwave-safe pie plate.
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Cover with clear wrap and microwave on high for 10 to 15 minutes.
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Rearrange and turn halfway through cooking.
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Let stand covered, for 3 minutes.
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3.
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Cut cooked chickien into 1/2 inch pieces.
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Pieces should measure about 2 1/2 cups.
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Set aside.
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Thinly slice mushrooms.
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Seed red pepper and cut into thin julienne strips about 2 1/2 inches long if using.
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Seed hot pepper if using and finely chop.
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If making salad ahead, combine chicken, mushrooms and peppers if using in a large bowl.
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Cover and refrigerate until ready to use.
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When ready to serve, tear lettuce into bite-size pieces.
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Place in a large salad bowl.
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Add chicken and vegetables.
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Whisk dressing.
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Drizzle 1/2 cup dressing over top and toss until evenly coated.
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Then add remaining dressing, if necessary.
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Toss until evenly coated.
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Place onto serving plates and sprinkle with croutons.
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Serve and enjoy!
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Or toss lettuce separately with just enough dressing.
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Place lettuce on serving plate, then top with seasoned chicken and veggies.
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Sprinkle with croutons and serve.
