Slice baguette on the bias, thinly. Preheat oven to 200 degrees Celsius or about 325F.
In a blender, mix the dressing ingredients: olive oil, anchovies (reserve 4 for garnish), mustard, egg, lemon juice, red wine vinegar, worcestershire sauce, mustard. Blend.
Toast bread for 10 minutes or until just lightly brown in the oven.
Preheat pan to medium heat. Cut chicken on the bias, thinly, into very thin strips (for placement onto the crudites. Add olive oil to pan, and saute chicken in small batches until just brown, turning just once. Set aside cooked chicken; let cool to room temperature.
Cut lettuce into eighths, lengthwise.
Peel a couple garlic cloves, and rub them on both sides of the toast. Place toast on plate, then chicken on toast, then lettuce on chicken. When ready to serve, drizzle dressing over the entire platter, and top with small chopped anchovies and sun-dried tomatoes.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 51 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 38.3mg||12 %|
|Sodium 150.9mg||5 %|
|Potassium 147.1mg||4 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 8g|
|Protein 9.3g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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