Ingredients
*4 x 140g skinless chicken breast fillets
*1½ Tbsp lemon juice, plus extra juice of 1 lemon, to serve
*1 Tbsp extra virgin olive oil
*2 tsp thyme leaves
*1 clove garlic, crushed
*Sea-salt flakes and freshly ground black pepper, to season
*1 head baby cos lettuce, leaves separated
*100g baby rocket leaves
*25g parmesan, shaved
Note: Allow 2 hours for chicken to marinate
CROUTONS
*100g wholegrain sourdough, cut into bite-size pieces
*2 Tbsp extra virgin olive oil
DRESSING
*1 clove garlic, crushed
*1 tsp Dijon mustard
*½ tsp Worcestershire sauce
*1 Tbsp lemon juice
*Pinch dried chilli flakes
*4 anchovy fillets, drained, finely chopped
*¼ cup whole egg mayonnaise
*1/3 cup fat-free natural yoghurt
Method
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Put chicken, juice, oil, thyme and garlic in a large bowl, tossing well to coat. Season with pepper, then set aside for 2 hours to marinate.
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Preheat a lidded barbecue to high. To make croutons, toss sourdough in oil. Season. Arrange on barbecue flat plate and cook with lid down for 5 minutes or until golden and crisp. Set aside.
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Meanwhile, to make dressing, put garlic, mustard, Worcestershire sauce, juice, chilli and anchovies in blender and pulse until smooth. Add mayonnaise and yoghurt, pulsing again until consistency is similar to double cream. Add a little cold water if too thick.
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Grill chicken, turning occasionally, for 15 minutes or until chicken is cooked through. Remove from heat and set aside for 5 minutes before slicing.
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Put small inner cos lettuce leaves in a large bowl. Tear larger leaves into smaller pieces and add to bowl, along with rocket and parmesan. Add ½ of the dressing, tossing well to coat. Arrange leaves on a platter and top with croutons, chicken and extra lemon juice. Serve drizzled with a little of the remaining dressing and the remainder on the side.
