Quick Romaine Salad with Pan-Grilled Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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With a quick, fresh Caesar dressing, this salad is a snap to prepare. Substitute shrimp for the chicken, if you prefer. Garlic breadsticks are good on the side. Ingredients:
1 pound chicken breast tenders |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper, divided |
cooking spray |
3 tablespoons reduced-fat mayonnaise |
2 tablespoons fresh lemon juice |
1 tablespoon water |
2 teaspoons extravirgin olive oil |
1 teaspoon capers |
1 teaspoon bottled minced garlic |
1 teaspoon anchovy paste |
1 teaspoon dijon mustard |
2 (10-ounce) packages chopped romaine lettuce |
Directions:
1. Heat a grill pan over medium-high heat. Sprinkle chicken with salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan.
2. While the chicken cooks, combine remaining 1/8 teaspoon black pepper, mayonnaise, and next 7 ingredients (through Dijon mustard) in a blender; process until smooth.
3. Cut chicken into 1/2-inch pieces. Combine chicken and lettuce in a large bowl; drizzle with mayonnaise mixture. Toss to coat. Serve immediately.
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