Salsa verde, a piquant Italian herb sauce, dresses up basic grilled chicken breasts. The versatile sauce is also excellent with fish or pasta.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1998




Salsa verde


Instructions Checklist
  • To prepare salsa verde: Combine parsley, capers and garlic in a blender or food processor; process until finely chopped. Add oil, lemon juice, water and anchovy paste and process until blended. Season with pepper.

  • To prepare chicken: Prepare a grill or preheat broiler. Rub chicken with oil and season with salt and pepper. Grill or broil until no longer pink inside, 3 to 4 minutes per side. Serve with salsa verde.


Make Ahead Tip: Cover and refrigerate the salsa verde (Step 1) up to 2 days. Bring to room temperature before serving.

Nutrition Facts

194 calories; protein 26.6g 53% DV; carbohydrates 1.2g; dietary fiber 0.4g 2% DV; sugars 0.2g; fat 8.5g 13% DV; saturated fat 1.3g 7% DV; cholesterol 86.5mg 29% DV; vitamin a iu 665.7IU 13% DV; vitamin c 11.8mg 20% DV; folate 23.2mcg 6% DV; calcium 19.7mg 2% DV; iron 1mg 5% DV; magnesium 37.3mg 13% DV; potassium 430.5mg 12% DV; sodium 428.9mg 17% DV; thiamin 0.1mg 12% DV.