3/4 cup (3 oz.) Sargento® 14-Month Aged Parmesan, divided
8 cups torn romaine lettuce
1 rotisserie chicken, shredded (skin and bones discarded)
2 cups halved cherry tomatoes
1 cup garlic-herb croutons
1/2 cup shaved red onion
Vinaigrette: Whisk together vinegar, mustard, honey, garlic, salt and pepper. Slowly pour in oil, whisking constantly, until well combined. Stir in basil and parmesan cheese. Set aside.
Salad: Reserve 1/2 cup Parmesan; set aside. In large salad bowl, toss together lettuce, chicken, tomatoes, croutons, onion and remaining Parmesan. Pour in vinaigrette; toss until evenly coated. Sprinkle with reserved Parmesan. Serve immediately. Tip: Save some time by using a good-quality prepared Caesar or Italian vinaigrette to dress the salad.