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Chicken Arla Skyr Salad |
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| Serves 2 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
100g ciabatta, torn into bite-size pieces
1 tbsp olive oil + drizzle for the bread
2 chicken breasts
1 rosemary sprig
1/2 lemon, zested and juiced
2 heads of cos lettuce, cut into 2 cm slices
10 radishes, thinly sliced
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For the dressing:
150g Arla skyr Natural
3 tbsp mayonnaise
2 tbsp grated parmesan, + extra to serve
1/2 lemon, juiced
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Heat the oven to 180C/160C
Fan/Gas4. Spread the ciabatta ot on a big tray, drizzle
with olive oil, season and bake for 10 mins until crisp
and golden. Set aside to cool.
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Put the chicken in a large
zip lock bag, add the olive oil, rosemary, lemon zest &
juice, then season. Shake to coat the chicken, then lay
flat on a chopping board, still in the bag and, using a rolling pin, gently
pound each breast until about 1.5 cm thick.
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Heat a griddle pan until
smoking hot, griddle the chicken for 4-5 mins on each
side. Ensure it's cooked through, then transfer to a
chopping board to rest before slicing into strips.
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In a large bowl, whisk
together all the dressing ingredients and set aside. When
ready to serve, add some of the dressing to the lettuce, radishes and ciabatta
croutons. Mix well, then divide between
serving bowls and top with the grilled chicken and some
grated parmesan and the rest of the dressing on the side.
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DAILY
DINNERS 
