For a lower salt version of this recipe, limit the amount of parmesan cheese added to the salad, or leave it out completely. Without adding cheese to the salad, the total salt content of the meal is less than 1g per portion.
If you need to restrict the amount of phosphate in your diet, remember to include any cheese you use within your weekly allowance.
Serves 4
Ingredients
- 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
- 3 tbsp olive oil
- 2 skinless, boneless chicken breast
- 1 large cos or romaine lettuce, leaves separated
- Parmesan cheese
For the dressing
- 1 garlic clove, crushed
- 2 anchovy fillets in oil, drained and roughly chopped
- 15g Parmesan cheese finely grated
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 5 tbsp cold water
Method
- Heat oven to 200C/fan 180C/gas 6. Tear/cut the bread into big croutons. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread. Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub chicken breasts with remaining oil. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan and leave for 4 minutes. Turn the chicken, then cook for 4 minutes more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- To make the dressing, mash the anchovies with a fork against the side of a small bowl, add the chopped garlic clove and pound into a paste. Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing.
- Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away.
Modified for a CKD diet from this recipe from the BBC Good Food website.
