1/3 cup olive oil
6 Tbsp. fresh lemon juice
4 tsp. anchovy paste
2 tsp. FRENCH'S® Classic Worcestershire Sauce
1/2 tsp. salt
1/2 tsp. ground mustard
2 cloves garlic , finely chopped
2 (4 or 5 oz.) boneless, skinless chicken breasts
2 heads romaine lettuce , torn into bite-size pieces (10 cups)
1 cup FRENCH'S™ Crunchy Toppers™ Red Peppers
1/3 cup shaved Parmesan cheese
WHISK oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic together until well blended.
RUB both sides of each chicken breast with half of the dressing mixture; Cover; refrigerate 30 minutes to marinate.
HEAT gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).
TOSS romaine in large bowl with remaining dressing until coated.
CUT chicken into strips; serve over salad. Top with Crunchy Red Peppers and Parmesan cheese.