Marinade boneless chicken in the Italian dressing for 6 hours or overnight (I put it in ziplock bags and squeeze out the excess air).

Puree dressing ingredients in a food processor, or whisk together by hand until thoroughly mixed.

Drain marinade from chicken and discard. Flatten chicken with a mallet to about 1/4-inch thickness then either grill using an outdoor grill or grill pan or George Foreman grill (even a panini machine works) or saute on both sides in a skillet with a little olive oil added until cooked through or internal temperature is 160F. I actually used an electric panini press. It's a multi-tasker.

Let chicken sit undisturbed while you assemble the salad.

Place the torn romaine lettuce in a deep salad bowl and add desired amount of dressing. Using salad forks, go to the sides of the salad and lift to toss and coat the lettuce, so as not to bruise the lettuce . Make sure dressing is thoroughly blended so it doesn't weigh the leaves down or become gloppy.

Arrange salad on serving plates.

Slice chicken and place on top of lettuce, and top again with croutons or nuts, salt and black pepper, and Parmesan cheese.

You can add optional ingredients to your salad as well, such as olives, artichoke hearts, tomatoes, etc.