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Ingredients SALAD: 1 head romaine lettuce or 3 heads of baby romaine 3 boneless, skinless chicken breasts 2 tbsp (30 ml) toasted pine nuts CHICKEN MARINADE 1/3 cup (80 ml) of olive oil 1 clove garlic 1 tablespoon (15 ml) Italian Herbs zest of 1 lemon 2 tablespoons fresh lemon juice 1/2 teaspoon (2.5 ml) Dijon mustard CROUTONS: 3 cups (180 g) rustic country bread, cubed into inch (13mm) cubes 3 tbsp (45 ml) olive oil 1 garlic clove, minced salt and cracked pepper to taste DRESSING: 3 tbsp (45 ml) prepared mayonnaise 1 tsp (5 ml) lemon zest 3 tbsp (45 ml) lemon juice 1 tsp (5 ml) anchovy paste 3-5 dashes of Worcestershire sauce 2 tbsp (30 ml) olive oil 1/2 cup (45 ml) of grated Parmesan cheese Instructions Begin by mixing the marinade for the chicken

"Hailey Van Lith, Cole Bajema named 1A Washington High School Basketball AP Players of the Year"

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Trousers should hang from the cuffs using trouser hangers with clips, allowing gravity to naturally release wrinkles