Ingredients
- 6 chicken thighs or 1 roasted chicken
- 6 tbsp extra virgin olive oil
- Sea salt and pepper
- 2 thick slices country-style bread
- 4 pancetta slices
- 2 tbsp yoghurt
- 1 garlic clove, crushed
- 2 anchovy fillets
- 1 tsp dijon mustard
- 1 tsp honey
- 1-2 tbsp lemon juice
- 2 tbsp grated parmesan
- 1 soft butter lettuce
- 3 hard-boiled eggs, quartered
Method
Heat oven to 180C. Brush chicken thighs with one tablespoon olive oil, season well and bake for 15 to 20 minutes, until cooked. Cut bread into bite-sized croutons and toss in one tablespoon olive oil. Remove chicken to rest. Add pancetta and croutons to the pan and bake for 10 minutes or until crisp, tossing once or twice. To make dressing, whiz or whisk yoghurt with garlic, anchovy fillets, mustard, honey, lemon juice, half the parmesan, salt and pepper until smooth. Gradually add four tablespoons olive oil while whisking, until runny. Lighten with a little water if needed. Tear lettuce leaves into bite-sized pieces. Gently toss with croutons and half the dressing and arrange on four dinner plates. Cut chicken into bite-sized pieces and strew on top. Add quartered eggs and pancetta, drizzle with the remaining dressing, scatter with remaining parmesan and serve.
