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  • For chicken:
  • 2 large chicken breast fillets, cut into bite size pieces
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • For dressing:
  • ¼ cup whole egg mayonnaise
  • ¼ cup non fat Greek yogurt (or sour cream)
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 3 – 4 anchovy fillets, finely chopped (adjust to your tastes)
  • 1 tablespoon lemon juice
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and pepper to taste
  • For salad:
  • 4 hard-boiled eggs, peeled and sliced
  • 1 large- or Cos lettuce, chopped into large pieces
  • 1 avocado, pitted and chopped
  • ¼ cup Parmesan cheese, shaved

Season chicken with the oil, lemon juice, garlic, oregano, salt and pepper.
Heat a non stick grill pan (or skillet) with a small amount of olive oil; grill chicken until golden on both sides and cooked through.
Remove the chicken, cover and set aside to allow to rest.
(While chicken is cooking, fry the bacon and boil the eggs).
Mix together the mayonnaise, yogurt, oil, garlic, anchovies, lemon juice and parmesan.
Whisk until well combined; add salt and pepper to tastes, and whisk again.
In a large bowl, combine lettuce with the avocado.
Top with the chicken, bacon, eggs and more anchovies (if you like anchovies).
Pour  the dressing over the salad and mix well to combine, serve.

Recipe and photo: Louise Venter

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