Quick Romaine Salad with Pan-Grilled Chicken

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

Preparation

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.