For the salad

  • 2 tsp olive oil, plus extra for griddling
  • 1 small garlic clove, peeled and crushed
  • 1 tsp fresh thyme leaves, washed and roughly chopped
  • ¼ ciabatta loaf
  • 2 skinless chicken breast fillets
  • 2 little gem lettuces, washed and quartered
  • ½ small curly-leaf lettuce, washed and torn into large pieces
  • Parmesan, grated, to serve

For the dressing

  • 1 small garlic clove, peeled
  • 1 medium egg yolk
  • 75 ml light olive oil
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Thai fish sauce
  • 3 tbsp Parmesan, finely grated
  • 1-2 tsp lemon juice


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. In a bowl, mix the olive oil with the crushed garlic and thyme and season. Tear the ciabatta into large croutons and toss in the garlicky oil. Spread the croutons on a baking sheet and bake for 8 minutes or until golden and toasted. Turn the oven down to 180°C, fan 160°C, gas 4.

  2. 2

    To make the dressing, halve the garlic clove and rub a small bowl with the cut side. Add the egg yolk to the bowl and add the oil, a drop at a time, whisking to form a smooth sauce. When half the oil is incorporated, add half a teaspoon of hot water and whisk well before continuing with the oil – this helps prevent it splitting. Add the Worcestershire sauce, fish sauce and grated Parmesan and season with salt, pepper and the lemon juice, to taste.

  3. 3

    Preheat a ridged griddle pan until smoking hot. Rub the chicken with a little oil and season. Griddle for 2 minutes on each side, then transfer to a baking tray and put in the oven for 6-7 minutes until cooked through. 

  4. 4

    Return the griddle pan to a high heat. Drizzle the little gem wedges with oil. Griddle the cut sides for 1 minute each and remove to a plate.

  5. 5

    Rest the chicken for 5 minutes and slice. Arrange the torn lettuce leaves on 4 plates; top with the chargrilled little gem wedges and chicken. Drizzle over the dressing, add the croutons and grate a little Parmesan over the top.

Nutritional Details

Each serving provides
  • Energy 2977kj 711kcal 36%
  • Fat 47.2g 67%
  • Saturates 9.4g 47%
  • Sugars 4.2g 5%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 795kj/190kcal

Each serving provides

19.4g carbohydrate 2.7g fibre 50.8g protein

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