Southwestern Caesar Salad - cooking recipe

Ingredients

4 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning
1 cup mayonnaise
2/3 cup grated Parmesan cheese
1/2 cup sour cream
2 anchovy fillets
4 green onions, chopped
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1 canned chipotle pepper
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
8 cups romaine lettuce, torn into bite-size pieces
1/2 cup garlic flavored croutons
1/4 cup shredded Parmesan cheese
1 red bell pepper, sliced into thin rings
1 yellow bell pepper, sliced into thin rings
1 orange bell pepper, sliced into thin rings

Preparation

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.