Ingredients
Marinade
1 chicken breast, diced
1 clove garlic
Zest and juice of 1 lemon
1 tbsp fresh lemon thyme, chopped
Extra virgin olive oil
Salad
¼ bunch flat leaf parsley, chopped
¼ bunch chives, cut into batons
1 head of cos lettuce, washed and dried
A small handful of grated Pecorino Romano cheese
2 eggs, cooked and grated
Salt and pepper
Croutons
2 cups day old sourdough bread, torn into pieces
2 cloves garlic, peeled and grated
Extra virgin olive oil
Dressing
2 anchovies
2-3 tbsp apple cider vinegar
1 tbsp dijon mustard
¼ cup extra virgin olive oil
2 tbsp sour cream
Method
To make the croutons, heat a pan with the olive oil and fry the grated garlic in the oil. Once infused remove the garlic and coat the bread in the oil in the pan, and cook until golden brown.
Combine the diced chicken with the marinade ingredients and set aside for 15 minutes. In a hot pan, fry the chicken until cooked through.
To make the dressing, combine the anchovies mashed up, vinegar, mustard, olive oil and sour cream.
Mix all of the salad ingredients in a large separate bowl with the dressing and top with the croutons.
