Buffet are extra-special when served with this delightfully healthy salad recipe.

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 1 (1.27 ounce) packet dry fajita seasoning

* 1 cup mayonnaise
* 2/3 cup grated Parmesan cheese
* 1/2 cup sour cream
* 2 anchovy fillets
* 4 green onions, chopped
* 1 tablespoon chopped fresh parsley
* 1 tablespoon Dijon mustard
* 1 canned chipotle pepper
* 1 1/2 teaspoons minced garlic
* 1 teaspoon Worcestershire sauce

* 8 cups romaine lettuce, torn into bite-size pieces
* 1/2 cup garlic flavored croutons
* 1/4 cup shredded Parmesan cheese
* 1 red bell pepper, sliced into thin rings
* 1 yellow bell pepper, sliced into thin rings
* 1 orange bell pepper, sliced into thin rings

DIRECTIONS

• Prepare the outdoor grill to high settings. Grease the grate lightly with oil.
• Sprinkle chicken breasts with fajita seasoning before setting them on the grill. Cook each side for 4 minutes or until the juices run clear. Cool and chip into cubes.
• Combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic and Worcestershire sauce in a blender. Process until smooth.
• In a large bowl lined with romaine lettuce, add the croutons and top with shredded Parmesan cheese. Garnish with ring peppers and add chicken on top. Pour in the dressing and serve.