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!

Serves 4 

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

Worcestershire sauce 

2 small romaine or little gem lettuces


  1. 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.
  2. Mix the garlic, lemon juice, yoghurt, olive oil, parmesan and dash of Worcestershire sauce in a big bowl to make the dressing.
  3. 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.
  4. Remove the chicken and bacon from the oven.   Place on top to the lettuce adding the parmesan shavings.