- 4 skinless chicken breasts
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 large Romaine or Cos lettuce, chopped into large pieces
- 1 punnet salad cress
- 4 hard-boiled eggs, peeled and quartered
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 25g parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 50g anchovy fillets, half chopped, half left whole
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 170g pot fat-free Greek yogurt
Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.