Source: dLife

A quick, fresh Caesar dressing tops off an easy chicken and romaine salad.

Servings

1 cooking spray
1 lb boneless skinless chicken breasts
0.5 tsp kosher salt
0.25 tsp black pepper , divided
3 tbsp light mayonnaise
2 tbsp fresh lemon juice
1 tbsp cold water
2 tsp extra virgin olive oil
1 tsp capers
1 tsp minced garlic
1 tsp anchovy paste
1 tsp dijon mustard
20 oz romaine lettuce (2 (10-ounce) packages)

1 Heat a cooking spray coated grill pan over medium-high heat.
2 Season chicken with salt and 1/8 teaspoons pepper. Arrange chicken on pan and cook 3 minutes per side. Take chicken off of pan and set aside in a warm place.
3 Meanwhile, using a food processor or blender, puree 1/8 teaspoon pepper, mayonnaise, lemon juice, water, oil, capers, garlic, anchovy paste, and mustard until smooth.
4 Slice chicken in 1/2 inch pieces. Mix chicken with lettuce and top with dressing. Toss gently.

Substitute shrimp or salmon for chicken if desired.