Preheat an outdoor grill for high heat and lightly oil grate.
Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.
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|Serving Size: 1 Recipe (1806g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 992 (54%)|
|Amt Per Serving||% DV|
|Total Fat 110.3g||147 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 434.6mg||134 %|
|Sodium 3527mg||122 %|
|Potassium 3679.2mg||97 %|
|Total Carbohydrate 72g||21 %|
|Dietary Fiber 17.4g||70 %|
|Sugars, other 54.5g|
|Protein 142.3g||203 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1851
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