If you are not a fan of anchovies, then this salad is for you. Anchovy fans, feel free to add. This super easy salad proves salads don’t have to be about cold, limp lettuce leaves!
4 chicken breasts
8 slices of streaky bacon
1 garlic clove crushed
Juice of a small lemon
3 tbsp natural yoghurt
3 tbsp olive oil
50g grated parmesan plus parmesan shavings to serve
2 small romaine or little gem lettuces
- Heat the oven to 180C. Season the chicken breasts and place in a small roasting tin. Drape the bacon slices over the chicken. Roast for 20 mins until the bacon is crisp and the chicken cooked through.
- Mix the garlic, lemon juice, yoghurt, olive oil, parmesan and dash of Worcestershire sauce in a big bowl to make the dressing.
- Wash and pat dry the lettuce leaves. Add the leaves to the dressing bowl and mix gently. Then place the leaves on a serving platter.
- Remove the chicken and bacon from the oven. Place on top to the lettuce adding the parmesan shavings.