Chicken Caesar Salad Sandwiches

Chicken Caesar Salad from Cooking Light

Using a precooked rotisserie chicken makes this salad extra easy and fast, although any leftover cooked chicken will work.
Yield
6 servings (serving size: 2 cups)
Ingredients

Salad:
1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips
Vinaigrette:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons (I left these out for the sandwiches)
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation
To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.
To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine. Fill Hogie Rolls or wrap in a tortilla for a great easy light dinner or lunch. A side of fruit makes this a well balanced meal.