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Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 734 cals, 64g fat (of which 13g saturates), 5g sugar and 3g salt per portion.
Ingredients
For the chicken:
- 1 tbsp olive oil
- Salt and black pepper
- 2 x skinless chicken breasts, thinly sliced
For the croutons:
- 80ml (2½fl oz) olive oil
- 200g (7oz) white bread, cut into small cubes
- Pinch sea salt
For the dressing:
- 130g (4½oz) Parmesan cheese, grated
- 4 anchovy fillets
- 1 garlic clove, crushed
- 5 tbsp mayonnaise
- 5 tbsp full-fat yogurt
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 large cos lettuce, washed and torn up
- 50g (1¾oz) Parmesan shavings
Method
1. Heat a large frying pan over a high heat, add the oil and, when really hot, season the sliced chicken breasts and put them in the pan. Fry for 2 - 3 minutes until golden underneath, then flip them over and fry for a further minute or two until cooked through. Remove and set aside but keep warm.
2. Heat the oil for the croutons in the same pan over a medium - high heat, tip in the croutons and fry, turning occasionally until the bread is golden and crispy, sprinkle with the salt. Remove the croutons from the pan and drain on kitchen paper. Set aside.
3. Make the dressing by putting the Parmesan cheese, anchovies, garlic, mayonnaise, yogurt and mustard into a pestle and mortar. Pound everything together to make a thick paste, add in the vinegar and olive oil.
4. To assemble, scatter the cos lettuce into a large bowl and sprinkle the lettuce with enough of the dressing to lightly coat the leaves. Arrange the lettuce leaves on a wide platter, scatter with the croutons, sprinkle over the shaved Parmesan, top with the sliced chicken. Drizzle over the remaining dressing, then serve while the chicken is warm.
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