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.
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.