DIRECTIONS

• 1. Marinate the chicken with lemon juice, oil and sliced garlic. Add salt and freshly ground black pepper.
• 2. Leave to marinate for at least an hour.
• 3. Heat a grill pan until very hot. Put chicken and cook for about 10 minutes each side till cooked through.
• 4. Remove. Let chicken rest for at least five minutes and then slice diagonally. Set aside and leave to cool.
• 5. Pre-heat the oven to 200C.
• 6. Chop the bread into cubes for croutons.
• 7. Spread them in a single layer on a baking sheet. Drizzle a tablespoon of oil on the top.
• 8. Bake for about 10 minutes until golden and crisp. Set aside.
• 9. Meanwhile, put the garlic into a mini blender with the mustard, worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth.
• 10. Add the mayonnaise and yogurt, then blend again. It should be of running consistency but still thick. Adjust the taste with lemon juice and pepper.
• 11. Place salad leaves, chicken, dressing and croutons to mix and top with parmesan cheese and serve.