2 griddled or barbequed chicken breasts, cut into strips
2 slices of wholegrain bread
1 clove garlic
Tablespoon olive oil
6 fresh anchovy fillets (optional)
20g freshly grated parmesan cheese
For the dressing
1 small clove of garlic peeled and grated
2 preserved anchovy fillets
3 tablespoons low or no fat Greek yogurt
Squeeze of lemon juice
Salt and pepper to taste
Rub one side of the bread with the clove of garlic and olive oil and toast on same side.
Grind preserved anchovies, salt and pepper and garlic in a mortar and pestle, until you have a smooth paste. Mix lemon juice and yogurt, little by little until combined, add paste and mix well.
Wash lettuce leave and place in bowl. Cut toast into cubes and place in bowl with chicken and anchovies. Drizzle with dressing and garnish with parmesan.
Enjoy with a glass of chilled white wine – why not try a viognier?