1 cup olive oil
One quarter cup lemon juice
2 cloves garlic, minced
1 tsp. oregano
One half tsp. marjoram
Salt and pepper to taste
4 to 6 boneless chicken breasts

Combine all ingredients except chicken together and mix well. Place chicken in a large baking dish and place marinade over chicken. Marinate in the refrigerator for several hours. When chicken has marinated for a sufficient time, place on a hot grill and grill 7 - 10 minutes per side until juices run clear. Place chicken on a platter to cool.

Salad Ingredients

1 - 2 cloves garlic
2 large heads Romaine lettuce gently torn into bite-sized pieces
1 cup croutons
One quarter cup anchovies, diced (optional)
Freshly grated Parmesan cheese

Dressing

One half cup extra virgin olive oil
One quarter cup red wine vinegar
1 tsp. Dijon mustard
1 cooked egg yolk, mashed
2 oz. Blue cheese or Roquefort, mashed
Salt and pepper to taste

Take garlic cloves and rub them around the inside of a large salad bowl and then discard. Combine salad ingredients together and place in the bowl. Slice marinated and cooked chicken and place over salad. Combine dressing ingredients and shake well. Pour over salad and toss.

The Skinny: Use skinless chicken breasts and go easy on the cheese.