Material: White Meat
Meal: Salad
Cooking: 10 Minutes
Preparation: 20 Minutes
For the dressing finely chop anchovy fillets and garlic and mix together to form a kind of paste. Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing. Put chicken breast between two sheets of cling film and beat it with a rolling pin to about 1cm thick. Season both sides with salt and plenty of black pepper. Oil a large non-stick frying pan and cook chicken for two minutes on a medium heat. Turn and cook for 2–۳ minutes on the other side to brown and cooked through. Make the salad tearing large leaves into smaller pieces and arrange in a large serving dish – scatter over the tomatoes. Toast the slices of ciabatta and cut the cooked chicken breasts into thick strips
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