— Dressing: —
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley – chopped
1 tablespoon chives – chopped
1 teaspoon fresh basil
2 tablespoons black olives – chopped
1/4 teaspoon black pepper
salt – to taste
— Salad: —
3 cups chicken, light meat – cubed
1 pint cherry tomatoes
Romaine lettuce leaves – chopped

To prepare dressing, combine the dressing ingredients, blend well and refrigerate at least 30 minutes.

To assemble salad, tear romaine lettuce into bite sized pieces and place on individual serving plates.
Mix cubed cooked chicken with chilled dressing; divide evenly on the lettuce.
Cut cherry tomatoes in half and place around edges of salad.
Serve with crisp croutons sprinkled on salad if desired.

If you wish to prepare the salad ahead of time, refrigerate the chicken, lettuce, tomatoes and dressing in separate covered containers and assemble just before serving.