| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Boneless, skinless chicken breasts |
| Salt and pepper | ||
| 2 | tb | Olive oil |
| 1/2 | lb | New potatoes, boiled,; drained and sliced |
| Dressing: | ||
| 6 | Cloves garlic, mashed and minced | |
| 1 | tb | Dijon mustard |
| 1 | tb | White vinegar |
| Lemon juice | ||
| 2 | tb | Mayonnaise |
| 1/2 | c | Olive oil |
| Salt and pepper | ||
| Minced anchovy fillets | ||
| 1 | lg | Head of romaine lettuce,; washed and dried |
| Garnish: | ||
| Finely chopped parsley | ||
| Whole anchovies |
INSTRUCTIONS
Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired. Yield: 2 servings Recipe By :HOW TO BOIL WATER SHOW #BW8302 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 15:00:34 -0400 From: Meg Antczak <meginny@frontiernet.net>
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