This is a great classic. I really enjoy this as a summer dinner dish but it is also a great addition to a big BBQ feast with friends.
Serves: About 4
Prepare: 10 mins
Cook: 15 mins
Half of a large ciabatta loaf
2 tbsp garlic infused olive oil (or olive oil with a garlic clove finely chopped)
5 tbsp low fat mayonnaise
1 tbsp white wine vinegar
2 romaine lettuce
4 chicken breasts
8 anchovy fillets
3 tbsp finely grate fresh parmesan
2 tbsp chopped chives
Heat a griddle pan and add 1 tbsp of olive oil and cook the chicken breasts until all meat is white and juices run clear.
Tear up the ciabatta into bite sized pieces and place on baking tray. Drizzle with garlic infused olive oil and place in oven at 200 degrees C for about 10 minutes or until crispy.
Stir together mayonnaise and white wine vinegar to make a pourable dressing. Add more vinegar if needed.
Wash the lettuce and then tear up the leaves. Place in large salad bowl. Scatter over the chives, anchovies, grated parmesan, cooked sliced chicken, giant crispy croutons and the dressing. Grind over some black pepper. Enjoy!