Not an anchovy in sight! Feel free to add them in if that’s your thing. When you just want something light, quick, easy and tasty for those hot summer days then this salad ticks all the boxes.
Serves 3-4
2-3 slices of sourdough bread broken up into cube size
Olive oil
SnP
500g mini chicken fillets or 3 -4 chicken breasts sliced
1 garlic clove minced
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 tbsp mayonnaise
Grated parmesan cheese
2 little Gem lettuce broken up roughly
- Preheat the oven 200C
- Place the sourdough pieces in a bowl. Drizzle over some olive oil, add salt and pepper and mix to coat. Line a tray with baking paper and place the bread pieces on top. Bake in the heated oven for 10-12 mins.
- Fry or grill your chicken strips or mini fillets until cooked and golden.
- While these are cooking, make the dressing. Combine the garlic, mustard, lemon juice and mayonnaise in a bowl. Add some olive oil to get your desired consistency. Whisk all together.
- Put the gem lettuce on a serving platter or large bowl. Add the chicken on top followed by the sourdough croutons, grated parmesan and drizzle with the dressing.
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