Ingredients

• 1 pound boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons olive oil
• 1/2 pound new potatoes, boiled, drained and sliced
• 6 cloves garlic, mashed and minced
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• Lemon juice
• 2 tablespoons mayonnaise
• 1/2 cup olive oil
• Salt and pepper
• Minced anchovy fillets
• 1 large head of romaine lettuce, washed and dried
• Finely chopped parsley
• Whole anchovies

Instructions

1. 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.
2. 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.
3. 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.