serves 2 as an entree, or 4 as an appetizer

1/3 cup mayonnaise
1/4 cup heavy cream or Greek-style yogurt
1 tablespoon dijon mustard
5 anchovies
4 large garlic cloves, peeled
1 large lemon, juiced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 pinch crushed red pepper flakes (optional)

For the chicken
1 pound thin-cut chicken cutlets
2 tablespoons olive oil + more for cooking
1 large lemon, juiced
2 garlic cloves, finely minced
1 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the salad and bacon
1 tablespoon olive oil
4 slices thick-cut bacon, cut into 1 1/2” pieces
1 pound brussels sprouts, shredded (buy them that way or do it in the food processor)

Make the dressing: Combine all dressing ingredients in a blender or food processor, and puree until smooth. Set aside.

Make the chicken: Place chicken in a bowl and add the olive oil, lemon juice, garlic, oregano, salt, and black pepper. Toss to coat well.

Heat a skillet over medium-high heat. Add olive oil to coat the bottom of the pan, then add the chicken breasts in an even layer. Cook about 4 minutes, or until golden and crisp on the bottom. Turn over and cook for another 5 minutes, or until golden and cooked through. Transfer to a separate platter and cut into strips or cubes.

Lower heat to medium and add another tablespoon of oil to the skillet and add the bacon pieces. Cook until crisp. Remove with a slotted spoon and add to the platter with the chicken.

Raise the heat to medium-high and add the shredded brussels sprouts to the skillet. Saute in the bacon fat for 3-4 minutes, just until the sprouts wilt slightly. While still in the skillet, add in a few tablespoons of dressing and toss to coat evenly. Add the chicken and bacon back in and toss again. Divide into bowls and drizzle with additional dressing before serving.