Step 1

In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.

Step 2

When ready to cook, preheat your Traeger Grill to 450F and let it run for 10 minutes with the grill door closed.

Step 3

Lay the chicken along the edges of the grill grate where it gets hottest and cook until grill marks form, around 8 min. Flip the chicken and cook until grill marks form and the internal temperature of the thickest part of the breast reads 160F on a digital thermometer, approximately 6 more minutes.

Step 4

Transfer the cooked chicken to a platter and let it rest for 5 minutes before slicing.

Step 5

In a large salad bowl, combine the garlic, anchovies, egg yolk, lemon juice, mustard, and black pepper. Whisk until smooth and combined.

Step 6

While whisking vigorously, slowly drizzle in the extra virgin olive oil until fully emulsified. It should be a painfully slow drizzle.

Step 7

Taste for seasoning and adjust with salt and pepper as desired. Add the lettuce and toss to coat. Serve with sliced, grilled chicken.