4 servings (serving size: about 2 1/2 cups salad and 3 ounces chicken)
1 pound chicken breast tenders
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, divided
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
How to Make It
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.
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.
Cut chicken into 1/2-inch pieces. Combine chicken and lettuce in a large bowl; drizzle with mayonnaise mixture. Toss to coat. Serve immediately.