Serves 2 | 10 mins | 25 mins
1 chicken breast
1 anchovy fillet
½ a lemon
4 tbsp plain, fat-free yoghurt
10g grated parmesan
Handful of rocket
1 Cos lettuce
Salt & pepper to taste
Olive oil for cooking the chicken
- First butterfly your chicken breast. This means using a sharp knife and with the chicken breast flat on your board, slicing it ¾ of the way through. When you have done this flatten it on your board and bash it a little so it’s thinner. Season it and put it in a frying/griddle pan with a splash of olive oil. I used a cast-iron skillet. Cook for around 6-8 minutes on each side until opaque and cooked through.
- Meanwhile, put the anchovy fillet on the board and mash with a fork or using your knife. Place in a jug and add the zest of the half a lemon. Squeeze in the juice of the lemon. Add the parmesan, the yoghurt and mix well. Season to taste.
- Remove the chicken from the pan and slice on an angle. Let it rest for 2-3 minutes. Scrape the pan juices into the jug of dressing.
- Assemble your salad placing half of the lettuce and rocket into each bowl. Add half of the sliced avocado to each and half of the chicken. Dress with the skinny dressing and enjoy!
*Note that this particular image also included some potato salad which I had leftover and was not so skinny!*