Serves: 1

Ingredients

Anchovy Fillets

Garlic Cloves

Mayonnaise

Lemon Juice

Parmesan

Dash Water

1 Chicken Breast Fillet

Dash Olive Oil

1 Large Portion Lettuce Leaves

5 Cherry Tomatoes

1 Ciabatta Bread

Allergens and properties

Contains gluten

May contain soya

Method

For the Dressing:

1. Put anchovy fillets in a pestle and mortar, add the chopped garlic and pound into a paste. Add the mayonnaise, lemon juice, parmesan and water and stir well.

2. Place a chicken breast between 2 sheets of cling film and bash it with a rolling pin, until about 1cm thick. Then season both sides with pinch of salt and pepper to taste.

3. Place teaspoon of oil in non stick frying pan, place over a medium heat add the chicken and cook for 2 minutes. Turn and cook the same, on the other side or until nicely browned, remove from the heat and leave the chicken in the warm pan to rest.

4. For the Salad; separate the lettuce leaves and wash and drain well. Tear leaves into small pieces. Arrange in a serving dish and scatter over the tomatoes. Toast the ciabatta and cut into bite sized pieces.

5. Cut the chicken breasts into thick strips and scatter over the lettuce and tomotoes, toss everything together lightly. Spoon over half the dressing and serve whilst the chicken is still warm.

Nutrient breakdown per 100g