Cleopatra's Chicken Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 pounds chicken tenders or boneless breast meat

2 tablespoons extra virgin olive oil (EVOO)

1/4 teaspoon crushed red pepper flakes (a couple of pinches)

4 cloves garlic, crushed

1/2 cup dry white wine (a generous splash)

1/2 lemon, juiced

A handful of chopped flat leaf parsley

Coarse salt and black pepper

1 tin anchovies, drained (2 ounces)

4 large cloves garlic, cracked away from skins and finely chopped

1/2 cup extra virgin olive oil (EVOO)

2 teaspoons Worcestershire sauce (several drops)

1 lemon, juiced

1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle

Coarsely ground black pepper, to your taste

1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

2 large heads romaine lettuce, trimmed to hearts and coarsely chopped

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