Ingredients:

2 to 3 Chicken Breast Halves, grilled and sliced into narrow strips
1 head Romaine Lettuce or Mixed Greens
4 Hard-Boiled eggs
1 medium Tomato, cut into 8 wedges
12 to 16 Pimiento Stuffed Olives, sliced
Purple Onion, sliced

Mustard Vinaigrette
1 tablespoon Creole Mustard
3 tablespoons White Wine or Sherry Wine Vinegar
1/2 teaspoon Salt
1/8 teaspoon Coarsely Ground Black Pepper
dash Tabasco Sauce
2/3 cup Extra-Virgin Olive Oil


Preparation:

Arrange chicken, lettuce, sliced hard-cooked eggs, and remaining salad ingredients on 4 plates. Combine vinaigrette ingredients in a blender or jar. Cover and blend or shake until smooth. Serve the dressing with the salad.