1. Prepare outdoor grill for direct grilling over medium heat. Sprinkle chicken with salt and ¼ teaspoon pepper; place chicken on hot grill rack. Cook, covered, 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cover loosely with aluminum foil. Let stand 10 minutes.
2. In blender or food processor with knife blade attached, purée anchovy fillets, garlic, mayonnaise, mustard, lemon juice, Worcestershire and remaining 1 teaspoon pepper until smooth and creamy. Makes about 1½ cups.
3. To serve, slice chicken; divide lettuce and chicken over 4 salad plates. Evenly sprinkle with cheese and top with ½ cup dressing; cover and refrigerate remaining dressing up to 5 days.
- 18 g Fat
- 4 g Saturated fat
- 93 mg Cholesterol
- 629 mg Sodium
- 6 g Carbohydrates
- 2 g Fiber
- 29 g Protein
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Nutritional Information
- 18 g Fat
- 4 g Saturated fat
- 93 mg Cholesterol
- 629 mg Sodium
- 6 g Carbohydrates
- 2 g Fiber
- 29 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium heat. Sprinkle chicken with salt and ¼ teaspoon pepper; place chicken on hot grill rack. Cook, covered, 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cover loosely with aluminum foil. Let stand 10 minutes.
2. In blender or food processor with knife blade attached, purée anchovy fillets, garlic, mayonnaise, mustard, lemon juice, Worcestershire and remaining 1 teaspoon pepper until smooth and creamy. Makes about 1½ cups.
3. To serve, slice chicken; divide lettuce and chicken over 4 salad plates. Evenly sprinkle with cheese and top with ½ cup dressing; cover and refrigerate remaining dressing up to 5 days.