Cut chicken into 1/4-inch strips; sprinkle with lemon-pepper season- ing and garlic powder. Pour olive oil into a large skillet, and place over medium-high heat until hot. Add chicken strips, and cook 4 to 5 minutes or until done. Remove chicken strips, and drain on paper towels, reserving drippings in skillet. Combine vinegar, mustard, and Worcestershire sauce; add to re- served drippings. Cook over medium heat, stirring until blended. Pour over romaine lettuce; add chicken, and toss gently. Sprinkle with croutons and cheese; serve immediately. Yield: 4 servings. L. J. Richard Church Point, Louisiana Recipe by: Southern Living Posted to MC-Recipe Digest V1 #935 by "Nitro_II "
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|Serving Size: 1 Serving (3409g)|
|Recipe Makes: 1|
|Calories from Fat: 980 (27%)|
|Amt Per Serving||% DV|
|Total Fat 108.9g||145 %|
|Saturated Fat 26.9g||135 %|
|Monounsaturated Fat 39.7g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 1851.8mg||570 %|
|Sodium 3009mg||104 %|
|Potassium 7751.3mg||204 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 43g|
|Protein 580g||829 %|
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Calories per serving: 3674
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