This is so easy I hesitated when making this a whole How To page. You basically just cook some chicken, throw all the dressing ingredients in the blender, and add lettuce. And fresh bread, unless you prefer croutons. But here’s my recipe, as posted during my Recipe-A-Day week.

Serves 4 to 6, or makes 2-3 dinners for a smaller crowd (which is what I do). Feel free to taste as you go and add more to your liking. I often approximate the amounts in this recipe myself. I freeze the leftover dressing, but I always make big batches to have some on hand when I need a fast, easy hot weather dinner.

1 lb. boneless, skinless chicken breasts, cut into thick slices
2 bags of cut up romaine lettuce, or about 3 romaine hearts torn into pieces
1 tablespoon Dijon mustard
2 peeled garlic cloves (no need to chop these)
1/2 tablespoon anchovy paste (or 2 anchovy fillets). I use the paste since I haven’t gotten over my aversion to anchovies themselves.
1/2 cup mayo
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
Salt and pepper
1/4 cup lemon juice
1/4 cup Parmesan, shredded
1/4 cup extra virgin olive oil (use good oil, you’ll taste the difference) plus more for chicken

Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a frying pan over medium-high heat. When the oil is shimmery, add the chicken. Cook until brown and cooked all the way through, about 8 minutes.

Meanwhile, throw everything but the salt, pepper, olive oil, and lettuce into a blender or food processor. Pulse until liquified, adding the olive oil as you go along to emulsify. Season with salt and pepper to taste.

Clean and drain the lettuce, making sure it isn’t too wet. Add to a large salad bowl and pour 1/3 to 1/2 of the salad dressing on it. Toss to coat, adding more dressing depending on your taste.

Add the chicken, and garnish with shaved Parmesan. Add croutons, or serve with crusty bread.