2 skinless chicken breasts, butterflied
2 ½ tsp olive oil
2 anchovies, chopped
½ clove garlic, crushed
2 tbsp fat-free Greek yoghurt
4 tbsp parmesan or grana padano
1 tbsp lemon juice
150 g kale, stalks removed and roughly chopped
toasted ciabatta, plus extra to serve
- Heat a grill pan to very hot, and rub the chicken with 1 tsp oil. Char the chicken for 3 minutes on each side or until cooked. Rest under foil.
- Whizz the anchovies, garlic, yoghurt, half the parmesan and lemon juice in a small blender with 1 tsp oil and season. Add a splash of water to loosen the dressing. Tip the kale into a bowl and toss with ½ tsp oil rubbing it in with your hands until coated.
- Divide between two plates, slice the chicken and add to the salad. Sprinkle with the remaining parmesan, and the dressing.