Serves 4.



For the croutons.

  • 100g bread
  • 3 tablespoons extra-virgin olive oil
  • 2 chicken breasts
  • Salt and pepper

For the dressing.

  • 1 tablespoon of extra-virgin olive oil plus a little more for the salad
  • 2 anchovy fillets
  • 1 fat clove of garlic
  • 100g Tims Dairy Low Fat Natural Yogurt
  • 2 tablespoons of finely grated Parmesan (optional)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of Worcestershire sauce
  • 1 Romaine or 2 baby gem lettuces


First make the croutons.  Heat the oil in a pan and fry the cubes of bread until golden brown and crisp.  Lay on kitchen paper to drain and scatter over some salt.

Lay the chicken breasts onto a board and cut into strips.   Lay a piece of cling film over the top and use a meat tenderiser or rolling pin to bash out the chicken pieces  to 1 cm thickness.  Season well on both sides and grill until cooked through and golden brown.  Set aside.

Meanwhile mix the dressing ingredients in a blender and adjust the seasoning as necessary.  Roughly chop the lettuce and dress with the remaining oil and a little salt and pepper.  Cut the chicken into strips and lay over the dressed salad leaves. Pour over the dressing and serve.


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