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1. Put the onion in a bowl with 1 tbsp vinegar. Toss and leave to marinate. Cut the bread on an angle so you get nice long slices. Drizzle with olive oil then bake at 180C/ fan 160C/gas 4 for 10 minutes until golden. Scatter the parmesan over and cook for another couple of minutes.
2. Brush the chicken thighs with olive oil and season really well. Heat a griddle (chargill) then cook the thighs until golden brown and cooked through. Slice.
3. Mix the mayonnaise into the onion and vinegar then stir in the basil. Arrange the lettuce on a platter. Scatter over the sliced chicken and croutons. Drizzle over the basil mayo (add a splash of water if you need to make it runnier).

Per serving

553 kcalories, protein 43.3g, carbohydrate 22.4g, fat 32.8 g, saturated fat 7g, fibre 2.1g, salt 1.22 g

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• chris

  01 June 2009

  chris rated this recipe

  

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• ChoppyJohn

  17 August 2009

  ChoppyJohn commented on this recipe

  Sounds Fab! Trying to eradicate bread from my diet so will try without it. Ooooooh! Dribbling already at the very thought!

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Ingredients

• ½ red onion , finely sliced
• white wine vinegar
• ½ loaf sourdough bread
• olive oil
• 30g parmesan , grated
• 6 chicken thigh fillets
• 4 tbsp mayonnaise
• ½ a small bunch basil , shredded
• 1 romaine lettuce , leaves separated and torn

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• ½ red onion , finely sliced
• white wine vinegar
• ½ loaf sourdough bread
• olive oil
• 30g parmesan , grated
• 6 chicken thigh fillets
• 4 tbsp mayonnaise
• ½ a small bunch basil , shredded
• 1 romaine lettuce , leaves separated and torn

Per serving

553 kcalories, protein 43.3g, carbohydrate 22.4g, fat 32.8 g, saturated fat 7g, fibre 2.1g, salt 1.22 g

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