1 pound boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1/2 pound new potatoes, boiled, -- drained and sliced
Dressing:
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon white vinegar
Lemon juice
2 tablespoons mayonnaise
1/2 cup olive oil
Salt and pepper
Minced anchovy fillets
1 large head of romaine lettuce, -- washed and dried
Garnish:
Finely chopped parsley
Whole anchovies

1. Slice chicken breasts into strips and season with salt and pepper. In a
   non-stick skillet, heat oil over medium high heat. Add chicken and cook
   until golden brown and chicken is no longer pink in the middle, about 4-5
   minutes. Remove chicken to paper towels to drain. Combine chicken and
   sliced boiled potatoes in a large bowl and set aside.
   
   For the dressing, combine garlic, mustard, vinegar and two pinches of salt
   in a blender and process. Add mayonnaise and blend together to form a thick
   base. In a slow stream add olive oil through hole in lid. Scrape dressing
   with spatula into a bowl and season to taste with salt, pepper and lemon
   juice. If desired, add anchovy to dressing to create a deeper, saltier
   flavor.
   
   Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
   Place ripped up romaine lettuce leaves in a large bowl and toss with
   several tablespoons of the dressing. Arrange lettuce on a plate and top
   with chicken and potatoes. Garnish with chopped parsley and anchovies, if
   desired.