The sauce is absolutely delicious and really makes this dish shine. Plus, it's really easy to master - just whiz all the dressing ingredients in a food processor until combined and smooth and serve with homemade croutons too.
It's the perfect dish to serve al fresco with friends or family and best enjoyed with a chilled glass of white wine for a proper summer experience.
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Yields:
4
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
499
Ingredients
For the salad
8
slices or rashers of pancetta or streaky bacon
175g
ciabatta bread, cut into 2.5cm chunks
500g
skinless chicken breasts
2
Romaine lettuces
25-40 g Parmesan cheese shavings
5
anchovy fillets (from a tin), roughly chopped
For the dressing
2 anchovy fillets (from a tin)
25g
Parmesan cheese, finely grated
finely grated zest of ½ lemon
3Tbsp.
Greek yogurt
3Tbsp.
extra virgin olive oil, plus extra to brush
Directions
Step 1
Heat a large frying pan over medium heat and fry pancetta/bacon until golden and crisp. Lift out on to kitchen paper (keeping any oil in the pan).
Step 2
Return empty pan to the heat and add the bread chunks and some seasoning. Fry, tossing frequently, until golden and crisp. Set aside.
Step 3
Meanwhile, heat a griddle pan over medium-high heat (or use empty frying pan). Put chicken breasts between two sheets of greaseproof paper and bash with a rolling pin until they are an even 1cm (½in) thickness. Brush chicken on both sides with a little of the oil and season. Griddle for 12min, turning once, or until cooked through with golden char lines. Transfer to a board and slice into thick strips.
Step 4
While chicken is cooking, make the dressing. In the small bowl of a food processor (or in a pestle and mortar) whiz anchovies, grated Parmesan, lemon zest, yogurt and some seasoning until smooth. With the motor running, add the remaining oil, followed by 1tbsp hot water. Check seasoning and set aside.
Step 5
To serve, roughly chop lettuce and toss together with the chicken, croûtons and dressing. Empty on to a platter. Roughly chop the crispy pancetta/bacon and sprinkle over the salad along with the anchovies and Parmesan shavings. Serve.
GH Tip
If you don't like anchovies, just leave them out of the dressing and salad.
Per Serving:
Calories: 499
Fibre: 2 g
Total carbs: 24 g
Sugars: 4 g
Total fat: 24 g
Saturated fat: 8 g
Protein: 46 g
The best summer salad recipes to really bring the sunshine to your table
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
