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Ingredients

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Directions

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  • Mash anchovy fillets. Whisk in mashed garlic and mustard. Stir in vinegar and lemon juice; whisk in sugar, salt and pepper. Slowly whisk in oil until thickened. Add half the dressing (about 1/2 cup) to chicken in a plastic bag; seal. Reserve remaining dressing. Marinate chicken at room temperature, 20 minutes.

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  • Heat grill, broiler or grill pan to medium-high heat. Grill chicken until instant-read thermometer registers 170°F, about 3 to 5 minutes per side. Let chicken rest 5 minutes.

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  • In large bowl, toss remaining dressing, Parmesan and croutons. Slice chicken diagonally into thin strips; layer over salad.

Nutrition Facts

319 calories; 19 g total fat; 3 g saturated fat; 69 mg cholesterol; 386 mg sodium. 7 g carbohydrates; 2 g fiber; 30 g protein;

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