Salsa verde, a piquant Italian herb sauce, dresses up basic grilled chicken breasts. The versatile sauce is also excellent with fish or pasta. Source: EatingWell Magazine, May/June 1998

EatingWell Test Kitchen


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; total fat 8.5g 13% DV; saturated fat 1.3g; cholesterol 87mg 29% DV; sodium 429mg 17% DV; potassium 430mg 12% DV; carbohydrates 1.2g; fiber 0.4g 2% DV; sugarg; protein 26.6g 53% DV; exchange other carbs; vitamin a iu 666IU; vitamin c 12mg; folate 23mcg; calcium 20mg; iron 1mg; magnesium 37mg; thiaminmg.