Serves: 6
Start to Finish: 1 hour

For Caesar Dressing:

⅓	cup mayonnaise
⅓	cup buttermilk
2	tablespoons grated Parmesan cheese
½	tablespoon olive oil
½	tablespoon lemon juice
½	tablespoon Worcestershire sauce
1	teaspoon Dijon style mustard
½	teaspoon garlic powder
¼	teaspoon salt
½	teaspoon ground black pepper

For Chicken:

1	tablespoon canola oil
1½	pounds boneless, skinless chicken breasts, sliced into cutlets
	salt and pepper to taste

Other:

3	romaine lettuce hearts, chopped into bite-sized pieces
½	cup shredded Parmesan cheese

1.  For Caesar Dressing: Combine all ingredients in bowl and mix well.  Chill for 1 hour.
2.  For Chicken: Heat canola oil in skillet over medium high heat, until shimmering. Sprinkle salt and pepper over chicken.  Add chicken and cook 4 minutes.  Flip and cook 3-4 minutes more, until golden brown and cooked through.  Remove chicken from pan and let sit for 5 minutes. Slice chicken. 
3.  Assembly: Toss lettuce and dressing until evenly coated.  Portion lettuce mixture onto serving plates and top with chicken and parmesan cheese.  Can serve with garlic bread or croutons.

Total Per Serving: 451 cal., 28 g fat (6 g sat. fat), 67 mg chol., 918 mg sodium, 191 mg pot., 22 g carb., 2 g sugar, 2 g fiber, 32 g pro.
Caesar Dressing Only, Per Serving (about 3 tablespoons): 109 cal., 11 g fat (2 g sat. fat), 8 mg chol., 258 mg sodium, 5 mg pot., 1 g carb., 0 g sugar, 0 g fiber, 2 g pro.