Source: Avanti - Phoenix and Scottsdale, Arizona

2 boneless chicken breasts
2 heads romaine lettuce
3 cloves garlic
2 filets of anchovies
1 egg yolk, hardboiled
1 teaspoon Worcestershire sauce
4 tablespoons virgin olive oil
4 tablespoons Dijon mustard
1 medium lemon (juice only)
1/2 cup cheese croutons
1 ounce Parmesan cheese
Salt and pepper, to taste

Grill chicken. Either chop or slice. Set aside.

Wash lettuce well and tear the leaves into bite-size pieces.

In a large bowl, mash garlic and anchovies until paste-like. Add salt, egg yolk, Worcestershire sauce, olive oil, Dijon and lemon juice. Mix well. Top with chicken, croutons, cheese and pepper.