2003 Canada Day Challenge Runner Up
- Portion size 4 servings
Dressing: In bowl, whisk together mayonnaise, sour cream, vinegar, lemon juice, sugar, oil, garlic, anchovy paste (if using) and mustard. Set aside 1/3 cup (75 mL) and refrigerate.
Place each chicken breast between sheets of plastic wrap; pound to even thickness. Place in dressing, turning to coat. Cover and refrigerate for at least 2 hours or for up to 8 hours.
Discarding dressing, sprinkle chicken with salt and pepper. Brush onion with oil. Place chicken and onion on greased grill over medium-high heat; close lid and grill until tender and chicken is no longer pink inside, about 6 minutes per side for chicken and 10 minutes per side for onion.
Meanwhile, in bowl, toss together lettuce, Parmesan cheese and reserved dressing. Halve rolls; toast on grill. Sandwich lettuce mixture, chicken and onion in rolls.