Prep time:
25 min
Cook time:
18 min
Total time:
1 hour 13 min
Servings:
6
Salad Ingredients:
- 1-2 heads Bonipak romaine lettuce
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 2 cloves garlic minced
- 2 tsp minced fresh rosemary
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lb chicken breast boneless and skinless
- 1 handful croutons
Dressing Ingredients
- 1 clove garlic roughly chopped
- 5 filets anchovies
- 2 tsp Dijon mustard
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tsp Worcestershire sauce
- 2 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup grated Parmesan cheese
Directions:
- In a medium bowl, combine the lemon juice, olive oil, garlic, rosemary, salt, and black pepper. Whisk and add the chicken. Turn and submerge the chicken. Cover and place in the refrigerator to marinate at least 30 minutes or up to 2 hours.
- Preheat the oven to 375°F. Heat an oven-safe skillet or grill pan over medium-high. Once hot, add the chicken breasts. Sear on each side until browned, 3-4 minutes per side. When they are browned, place them in the preheated oven and roast until the chicken registers 160°F, 15-18 minutes. Remove from the oven and cover. Set aside, allowing the internal temperature to rise to 165°F.
- In a large salad bowl or small separate bowl, combine the garlic and anchovies and pound together to form a thick paste. Alternatively, they can be minced finely. Add the Dijon mustard, mayonnaise, Greek yogurt, Worcestershire sauce, lemon juice, salt, black pepper, and Parmesan cheese. Whisk until combined and smooth.
- Add the leaves of romaine and toss with the dressing. Slice the chicken and add it to the salad along with the croutons. Serve immediately.