Herbaceous and creamy, this dressing is loaded with flavor, thanks to a surprising ingredient — anchovy paste — that adds an underlying richness and makes everything it touches better (without any fishiness).
Makes 2 to 4 servings | Prep time: 15 minutes | Cook time: 15 to 20 minutes
- 4 boneless, skinless chicken breasts (4 to 6 oz. each)
- 2 cups water
- 1 tbs. salt
- 1 lemon, sliced
- 3 cloves garlic, peeled and crushed
- 1 large egg yolk
- 2 tbs. plus 1/2 cup light-tasting olive or avocado oil
- 2 tbs. lemon juice
- 2 anchovy fillets or 2 tsp. anchovy paste
- 1/4 cup (packed) fresh parsley leaves, minced
- 2 tbs. dried chives
- 1 tbs. dried tarragon leaves
- 2 heads butter lettuce
- 4 scallions, green and white parts, thinly sliced
- 1 large avocado, thinly sliced
- 1 large seedless cucumber, thinly sliced
- Pound the chicken to 1/2-inch thickness between two sheets of plastic wrap. In a large saucepan, combine the chicken, water, salt, lemon slices, and two cloves garlic. Bring to a boil, then cover and simmer on low for 15 to 20 minutes. Turn off the heat and let the chicken continue to cook while you make the rest of the salad.
- For the dressing, place the third crushed garlic clove in a pint-size Mason jar. Add the egg yolk, 2 tablespoons of the olive oil, the lemon juice, and anchovies. Whirl with an immersion blender until puréed. With the blender running inside the jar, add the remaining 1/2 cup oil and blend until thickened. (You can do this in a regular blender as well.) Stir the minced parsley into the dressing, along with the chives and tarragon. Place in the fridge to chill.
- To serve, tear the butter lettuce into bite-sized pieces and arrange on individual serving plates. Divide the scallions, avocado, and cucumber among the plates. Remove the chicken from the pan and pat it dry. Cut the chicken crosswise into slices and arrange on top of the salads. Dollop with dressing or present it on the side.
Tip: Add shredded carrots, slivered red bell peppers, and sliced purple cabbage to transform this into a more colorful confetti salad.
Reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, photography by David Humphreys, published on November 1, 2016, by Greenleaf Book Group Press. Copyright © 2016 by Melissa Joulwan.