Fresh and crunchy and good to go in a packed lunch too this all round favourite is easy to make and makes a great main or side. Our recipe serves four but it will keep in the fridge if you want to have it the next day for lunch too.
You will need:
- Ciabatta or half a loaf of crusty bread
- Olive oil
- 2 Chicken breasts with no skin or bones
- Large cos or romaine lettuce
- Garlic clove
- Tinned anchovies
- Parmesan
- 5 tablespoons of mayonanaise
- 1 tablespoon of white wine vinegar
- bread knife
- salt
- cheese grater
- Vegetable peeler
How it's done:
- Heat oven to 200'C
- Tear bread into croutons
- Grate cheese
- Spread over a large baking sheet and grill until golden
- Heat frying pan on a medium heat
- Rub chicken with oil, season and and cook on both sides for 4 minutes each.
- When chicken is cooked allow to cool before tearing into strips
- Crush garlic and mash with a handful of anchovies, cheese, mayonnaise, white wine vinegar – thin down with water if necessary
- Shave lettuce using peeler
- Divide lettuce onto four plates or bowls, top with croutons, top with half a chicken breast each and finish with more parmesan.
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