Categories: February

Ingredients

• 4 thick slices good quality bread, crusts removed, cut into 2cm cubes
• 60ml lemon juice
• 2 garlic cloves, crushed
• 2 tsp Dijon mustard
• 2 skinless, boneless chicken breasts
• 2 anchovies (optional)
• 1 tbsp white wine vinegar
• 125g low-fat natural yogurt
• 2 tbsp low-fat mayonnaise
• 1 tbsp grate Parmesan, plus extra, shaved, to garnish
• 4 little gem lettuce, washed

Directions

1. eheat the oven to 180˚C/fan 160˚C/gas 4. Put the bread cubes on a baking tray and bake for 10-15 minutes or until golden. Mix 2 tablespoons of lemon juice, half the garlic and half the mustard in a bowl. Put the chicken breasts on a large sheet of foil, spoon over the lemon mixture and season. Fold up the sides of the foil to make a parcel and put on a baking tray. Bake for 15 minutes or until the chicken is tender. Put aside to cool.

2. For the dressing, put the remaining lemon juice, garlic and mustard in a food processor with the anchovies (if using), vinegar, yogurt, mayonnaise and grated Parmesan and blend until smooth. Season. Break the heads of lettuce into leaves, put in a large serving dish and drizzle with some dressing. Tear the chicken into pieces, add to the lettuce with the croutons and toss well. Drizzle with a little more dressing and scatter with Parmesan shavings.

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