chicken salad
2 tsp. olive oil, divided
1 head garlic, cloves separated and unpeeled
4 (6 oz.) boneless, skinless chicken breasts
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground black pepper
1/2 baguette, cut into 1/2-inch slices
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. anchovy paste or finely chopped anchovies
1 cup mayonnaise
2 hearts romaine lettuce, trimmed and quartered
1/4 cup shaved Parmesan cheese

Heat grill to medium-high.

Place 1 teaspoon of oil and all but 1 clove of garlic on a piece of heavy-duty foil and close to form pouch.
Grill pouch for 12 minutes, shaking occasionally, until garlic is soft.

Meanwhile, rub chicken with 1 teaspoon oil, salt, garlic powder and pepper. Grill for 5 to 6 minutes on each side, until cooked through. Grill bread on each side for 1 minute.

Peel and finely chop remaining garlic clove. Add to a large bowl with lemon juice, mustard, Worcestershire sauce, anchovy paste and mayonnaise. Toss with lettuce. Serve lettuce with chicken and top with Parmesan.

Squeeze grilled garlic cloves from skins and spread on toasted bread.

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