Chicken Potato Caesar Salad

• 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

1. Slice chicken breasts into strips and season with salt and pepper.
2. In a non-stick skillet, heat oil over medium high heat.
3. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes.
4. Remove chicken to paper towels to drain.
5. Combine chicken and sliced boiled potatoes in a large bowl and set aside.
6. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process.
7. Add mayonnaise and blend together to form a thick base.
8. In a slow stream add olive oil through hole in lid.
9. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
10. If desired, add anchovy to dressing to create a deeper, saltier flavor.
11. Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
12. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing.
13. Arrange lettuce on a plate and top with chicken and potatoes.
14. Garnish with chopped parsley and anchovies, if desired.

chicken breasts, salt, olive oil, potatoes, garlic, mustard, white vinegar, lemon juice, mayonnaise, olive oil, salt, anchovy fillets, head of romaine lettuce, parsley, anchovies

Taken from www.foodnetwork.com/recipes/chicken-potato-caesar-salad-recipe.html (may not work)