Caesar Chicken Salad

Deselect All

2 tablespoons extra virgin olive oil

2 tablespoons vegetable oil

2 tablespoons white wine vinegar

1 small clove garlic, peeled

2 to 3 cups diced skinless, boneless cooked chicken cut into bite-sized pieces

2 ounces canned flat anchovy filets, drained

2 scallions (green onions), trimmed, thinly sliced

1 red bell pepper (6 ounces) washed, seeded and cut into 1/2-inch dice

4 to 6 leaves (4 ounces) romaine lettuce, washed, torn into 3/4-inch pieces

1-ounce chunk fresh Parmesan cheese

1 to 1 1/2 cups store-bought or homemade garlic croutons (see below)

Salt and freshly ground black pepper