Dressing:
1/2 cup good quality olive oil
2 tbsp. freshly squeezed lemon juice
2 large crushed garlic cloves 
1 tsp. dried tarragon
1 tsp. anchovy paste
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. each of granulated sugar, dry mustard and salt
1/4 cup freshly grated Parmesan cheese

Salad:
3 cups cubed cooked chicken or 4 chicken breasts
1/4 lb. fresh mushrooms
1 large sweet red pepper
1 hot banana pepper (optional) 
2 small heads romaine lettuce

Makes 6 Servings

Recipe from Chatelaine Cook Book
 

Both the dressing and salad can be prepared a day before serving, if you wish. 
Prepare the dressing by combining all dressing ingredients, including the Parmesan cheese, in a bowl.  Whisk until well blended.  For best flavor, prepare the dressing at least several hours before using.  Refrigerate if making a day ahead.

If cooking the chicken, roast the breasts, uncovered, in a preheated 375 degree oven for 45 to 50 min. or until the chicken feels springy.  Or place the chicken breasts with the thin ends toward center in a microwave safe pie plate.  Cover with clear wrap and microwave on High for 13 to 15 min.  rearrange and turn halfway trough cooking.  Let stand, covered, for 3 min.

Cut the cooked chicken into small 1/2" pieces.  (about 2 1/2 cups)  Set aside.  Thinly slice the mushrooms.  Seed the sweet red pepper and cut it into thin julienne strips about 1 1/2" long.  Seed the hot pepper, if using, and finely chop.  If making the salad ahead, combine the chicken and vegetables in a large bowl.  Cover and refrigerate until ready to use.

When ready to serve, tear the lettuce into bite size pieces and place it in a large salad bowl.  Add the chicken and vegetables.  Whisk the dressing.  Drizzle 1/2 cup dressing over top and toss until evenly coated.  Add remaining dressing, if necessary.  Toss until evenly coated.