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Ingredients SALAD: 1 head romaine lettuce or 3 heads of baby romaine 3 boneless, skinless chicken breasts 2 tbsp (30 ml) toasted pine nuts CHICKEN MARINADE 1/3 cup (80 ml) of olive oil 1 clove garlic 1 tablespoon (15 ml) Italian Herbs zest of 1 lemon 2 tablespoons fresh lemon juice 1/2 teaspoon (2.5 ml) Dijon mustard CROUTONS: 3 cups (180 g) rustic country bread, cubed into inch (13mm) cubes 3 tbsp (45 ml) olive oil 1 garlic clove, minced salt and cracked pepper to taste DRESSING: 3 tbsp (45 ml) prepared mayonnaise 1 tsp (5 ml) lemon zest 3 tbsp (45 ml) lemon juice 1 tsp (5 ml) anchovy paste 3-5 dashes of Worcestershire sauce 2 tbsp (30 ml) olive oil 1/2 cup (45 ml) of grated Parmesan cheese Instructions Begin by mixing the marinade for the chicken

Non-adjustable thin shoulder straps

Pair it with nude block heels that keep you steady on grass or uneven ground, and add a pearl-embellished clutch for a soft glow

Ready to create some masterpieces