2tbspanchovy pastemay substitute with 1 tbsp Worcestershire sauce
2tbsplemon juice
⅛tspsalt
⅛tspblack pepper
1cupmayonnaise
Instructions
In a food processor, combine the dry ingredients.
Process until smooth and may add water as needed for desired consistency. Set aside for later.
Season chicken with garlic salt, smoked paprika, salt, and pepper.
In olive oil, sear chicken until both sides are browned. Approximately 8-9 minutes on each side for larger breasts and 5-6 on each side for smaller. Each side over medium-high heat.
Let chicken rest for about 10 minutes before slicing for salad.
With cleaned and trimmed romaine lettuce, place a bed onto serving dish, then layer with cooked chicken, dressing, and garnishes.
Enjoy!
Notes
Dressing can be refrigerated for up to 7 days.
Salad will keep for up to 2 days in fridge.