wish. Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl. Whisk until well blended. For best flavor, prepare dressing at least several hours before using. Refrigerate if making a day ahead. 2. Roast Chicken Breasts, uncovered in a preheated 190ºC oven for 45 to 50 minutes or until chicken feels springy. Alternately, place chicken breasts, thin ends toward centre, in a microwave-safe pie plate. Cover with clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn halfway through cooking. Let stand covered, for 3 minutes. 3. Cut cooked chickien into 1 cm pieces. Pieces should measure about 2.5 cups. Set aside. Thinly slice mushrooms. Seed red pepper and cut into thin julienne strips about 4 cm long. Seed hot pepper if using and finely chop. If making salad ahead, combine chicken, mushrooms and peppers in a large bowl. Cover and refrigerate until ready to use. 4. When ready to serve, tear lettuce into bite-size pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk dressing. Drizzle half cup dressing over top and toss until evenly coated. Then add remaining dressing, if necessary. Toss until evenly coated.