Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired. Yield: 2 servings Recipe By :HOW TO BOIL WATER SHOW #BW8302 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 15:00:34 -0400 From: Meg Antczak
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|Serving Size: 1 Serving (1173g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 618 (27%)|
|Amt Per Serving||% DV|
|Total Fat 68.7g||92 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 34.8g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 328.9mg||101 %|
|Sodium 1437.7mg||50 %|
|Potassium 1276.1mg||34 %|
|Total Carbohydrate 319.4g||94 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 317.3g|
|Protein 98.7g||141 %|
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Calories per serving: 2262
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