Grilled Chicken Salad with Anchovy Dressing Recipe

Season chicken with salt and pepper then dip in olive oil. Grill chicken breast for about 3 minutes on each side. Set aside and allow to cool.

Make the orange confit: Slice orange crosswise to make thin rounds. Boil water and sugar together for 5 minutes to make simple syrup. Place orange slices in simple syrup, then cover pot with lid and allow to simmer for 30 minutes. Once done, strain the oranges and cool. Set aside.

Make the anchovy dressing: Whisk egg yolk over simmering water until light and frothy. Add mustard and continue to whisk slowly while pouring canola oil in a steady stream. Add anchovy and garlic. Season with salt and pepper to taste.

Assemble the salad: Toss salad greens with anchovy dressing. Plate the greens then top with orange confit, chicken breast slices, and croutons.