Salads Recipes - Chicken and Parmesan Salad Recipe

Ingredients

Serve 4

• 2 boneless, skinless chicken breasts

• 1 garlic clove, chopped

• 150 ml/1/4 pint olive oil

• 3 anchovy fillets, roughly chopped

• 2 tablespoons lemon juice

• 1 teaspoon English mustard powder

• 1 egg yolk

• 1 cos lettuce, torn into pieces

• handful of basil, roughly torn

• 3 slices of ciabatta or white country bread, cubed and fried in oil

• 75 g/3 oz Parmesan cheese

• pepper

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Method:

1. Place the chicken breasts on a hot griddle pan or under a preheated hot grill and cook on each side for 5 minutes.

2. Put the garlic, olive oil, anchovies, lemon juice, mustard and egg yolk into a blender, season with pepper and mix until blended.

3. Put the lettuce into a large bowl, pour over the dressing and toss.

4. Arrange the lettuce on serving plates and sprinkle with torn basil leaves and the croutons.

5. Slice the chicken into long lengths and place on top of the lettuce.

6. Shave the Parmesan on to the chicken with a mandoline or vegetable peeler, and serve.