Chicken & griddled lettuce salad
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Looking for a healthy twist on a classic Caesar salad? This summery recipe should do the trick!
Ingredients
Chicken breast, skinless, raw
4 medium
Olive Oil
2 tablespoon(s)
Chickpeas, cooked
400 g, drained
Lettuce
4 individual, Gem, quartered lengthways
Calorie controlled cooking spray
4 spray(s)
Radish
200 g, trimmed and quartered
Chives, Fresh
10 g, finely chopped
Lemon Juice, Fresh
2 tablespoon(s)
Fat Free Natural Yogurt
40 g
Dijon Mustard
½ tablespoon(s), level
Anchovies in oil, drained
1 individual, mashed
Parmesan Cheese
30 g, half grated and half shaved with a peeler
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Season the chicken, drizzle over half the oil then set aside. Put the chickpeas in a roasting tin, toss with the rest of the oil and season, then roast for 25 minutes.
2
Heat a nonstick frying pan over a medium-high heat and fry the chicken for 10 minutes on each side, then remove from the heat and let rest for 5 minutes before slicing.
3
Meanwhile, heat a griddle pan over a high heat. Mist the lettuce with cooking spray and griddle for 3 minutes on each cut side, until charred. Transfer to a bowl and toss with the chickpeas, radishes and most of the chives.
4
Combine the lemon juice, yogurt, mustard, anchovy and grated parmesan in a jug. Season or add more lemon juice to taste.
5
Divide the salad and chicken between plates. Drizzle over the dressing and top with the parmesan shavings and remaining chives.
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