4 organic/free-range skinless boneless chicken breast fillet
For the dressing:
1 garlic clove, grated
2 tsp Dijon mustard
1 tsp Worcestershire sauce
Juice of 1/2 a lemon
1/2 tsp chilli flakes
4 anchovy fillets, finely chopped
100ml fat-free yogurt
1 head romaine or Cos lettuce, leaves separated, washed and dried
25g piece parmesan, shaved with a potato peeler
50g pumpkin seeds, toasted
2 eggs, soft boiled, halved
Mix the lemon juice, oil and garlic together in a dish. Add the chicken and turn it over in the marinade to coat well. Leave for up to 4 hrs in the fridge to marinate.
Put the garlic into a mini blender with the anchovies and blend until smooth. Add the paste to a glass jar with a lid and add the mustard, Worcestershire sauce, lemon juice, chilli and yoghurt. Shake until everything is combined and set aside.
Heat a pan until very hot and drizzle 1 tbsp olive oil into the pan. Add the chicken and cook for 15-16 mins, turning once or twice, until cooked through. Remove and slice.
Tear the romaine lettuce into manageable sized pieces and add to a bowl. Pour just under half the dressing over the leaves and carefully toss to coat using your hands - it’s so much easier!
Pile the leaves onto a serving dish and add the chicken and soft boiled egg halves. Sprinkle over the pumpkin seeds and add the shaved parmesan. Finally drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.