Quick Romaine Salad With Pan-Grilled Chicken

• 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

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.

chicken, kosher salt, black pepper, cooking spray, mayonnaise, lemon juice, water, extravirgin olive oil, capers, garlic, anchovy paste, mustard, romaine lettuce

Taken from www.myrecipes.com/recipe/quick-romaine-salad-with-pan-grilled-chicken (may not work)