• Ingredients:

• 2 Large Chicken Fillets
• 1 medium ciabatta roll or crusty white bread
• 1 tsp of olive oil
• 10 cherry tomatoes, chopped in half
• Sea salt
• Black pepper
• 1 head of romaine or cos lettuce (leaves separated)
• For the Dressing:
• 1 crushed garlic clove
• 2 anchovies from a tin (drained and chopped)
• 15g of grated parmesan cheese
• 2 tbsp of mayonnaise
• 1 tsp of lemon juice
• 2 tbsp of water

      Cooking time

•  15 minutes

Method

For the dressing, put the chopped anchovies into a pestle and mortar and add the garlic. 

Grind them both into a paste. 

Add the lemon juice, mayonnaise, water and parmesan and stir it well until it becomes
a pourable dressing.

Butterfly the two chicken fillets and season with salt and pepper.

Place a non-stick frying pan over a medium heat and add your chicken and cook for
around 2-3 minutes then flip them over for another 3 minutes until they are nicely
browned and cooked all the way through. 

Remove from the heat and allow to cool.

For the salad, wash and separate the lettuce leaves and then drain. 

Tear the leaves into smaller pieces. 

Arrange the leaves in a large serving dish and throw in your chopped tomatoes.

Toast the ciabatta and cut into small bite size pieces.

Place the cooked chicken fillets on a board and cut into strips.

Add your dressing and serve whilst the chicken is still warm.