Serves: 6
Total Calories: 202
* In a small mixer bowl, cream together anchovies, 1 tablespoon oil, mustard and pepper. Blend in lemon juice, Worcestershire sauce and remaining oil set aside. To coddle egg, place whole egg in a small saucepan of boiling water remove from heat and let stand 1 minute. Remove egg from water cool. Break egg into dressing mixture beat until dressing becomes creamy.
1. In a large salad bowl, combine chicken, artichokes, romaine, croutons and cheeses. Pour dressing over salad and toss.
This Chicken Salad With Anchovy Dressing recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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