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20 minutes Prep | 15 minutes Cooking
Ingredients
  • subheading: Salad:
  • 1 Tbsp. olive oil
  • 1 lb. chicken tenders, cut into 1-inch pieces
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 package (18 to 20 oz.) romaine lettuce hearts
  • 2 tomatoes, chopped
  • 1 to 2 cups croutons
  • ½ cup grated Parmesan cheese
  • subheading: Dressing:
  • Juice of 1 lemon
  • ½ cup Duke’s Mayonnaise
  • 2 anchovy fillets, roughly chopped (optional)
  • 2 cloves garlic, minced
  • ½ tsp. Dijon mustard
  • ⅛ tsp. Worcestershire sauce
Steps
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