Quick Romaine Salad with Pan-Grilled Chicken

Ingredients

• 1 teaspoon anchovy paste 
• 0.3 teaspoon pepper black divided
• 1 teaspoon bottled garlic minced
• 1 teaspoon capers 
• 1 pound chicken breast tenders 
• 1 teaspoon dijon mustard 
• 2 teaspoons olive oil extravirgin
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 3 tablespoons mayonnaise reduced-fat
• 20 ounce romaine lettuce chopped
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• blender
• grill pan

Directions

1. Heat a grill pan over medium-high heat.
2. Sprinkle chicken with salt and 1/8 teaspoon pepper. Coat pan with cooking spray.
3. Add chicken to pan; cook 3 minutes on each side or until done.
4. Remove chicken from pan.
5. 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.
6. Cut chicken into 1/2-inch pieces.
7. Combine chicken and lettuce in a large bowl; drizzle with mayonnaise mixture. Toss to coat.
8. Serve immediately.