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; 8.5 g total fat; 1.3 g saturated fat; 87 mg cholesterol; 429 mg sodium. 430 mg potassium; 1.2 g carbohydrates; 0.4 g fiber; 26.6 g protein; 666 IU vitamin a iu; 12 mg vitamin c; 23 mcg folate; 20 mg calcium; 1 mg iron; 37 mg magnesium;