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1.
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Coat chicken with Lemon-Pepper Slather sealed in plastic bag.
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Refrigerate for 2 or up to 24 hours.
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2.
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Preheat a grill to medium.
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3.
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Soak anchovy fillets in cold water 5 minutes.
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Pat dry, chop coarsely, and place in a large salad bowl.
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Place egg in a small saucepan with water to cover.
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Bring just to a boil over medium-high heat, drain, and crack egg into bowl.
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Discard shell and any attached cooked white.
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Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife.
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Add to bowl.
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Add lemon juice and Worcestershire and slowly whisk in oil until creamy.
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Season with salt and black pepper to taste and refrigerate.
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4.
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Pat chicken dry; season with salt and black pepper.
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Grill chicken, turning once, until cooked through, about 4 minutes per side.
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Remove to a cutting board.
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5.
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Brush bread with olive oil and grill, turning occasionally, until toasted.
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Halve remaining garlic clove and rub onto toast.
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Season with salt to taste and break into bite-size croutons.
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6.
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Add lettuce to salad bowl; toss to combine.
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Sprinkle with cheese and croutons, toss, and divide salad among plates.
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Slice chicken and top each salad with a sliced chicken breast.
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Top with shaved Parmesan and serve immediately.
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Pulse peppercorns in a spice grinder until coarsely ground.
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Add salt and sugar and pulse a few more times.
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Transfer to a bowl and stir in olive oil, lemon zest, and garlic.
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Heat in microwave, (do not let boil), about 45 seconds.
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Cool before using.
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Calories: 670
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Total Fat: 36 grams
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Saturated Fat: 7 grams
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Total Carbohydrate: 46 grams
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Protein: 46 grams
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Sodium: 1110 milligrams
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Cholesterol: 125 milligrams
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Fiber: 3 grams
