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Chicken And Griddled Lettuce Salad

Preparation Time
15 mins
Cooking Time
25 mins
Calories Per Serving
Lunch, Main, Healthy


4 medium Chicken breast, skinless, raw
2 tablespoons Olive Oil
400 g Chick Peas, cooked, drained
4 individual Lettuce, Gem, quartered lengthways
4 spray(s) Calorie controlled cooking spray
200 g Radish, trimmed and quartered
10 g Chives, Fresh, finely chopped
1 medium Lemon(s), juice of
40 g Fat Free Natural Yogurt
1/2 tablespoons, level Dijon Mustard
1 individual Anchovies in oil, drained, mashed
30 g Parmesan Cheese, half grated and half shaved with a peeler



  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Season the chicken, drizzle over half the oil then set aside. Put the chickpeas in a roasting tin, toss with the rest of the oil and season, then roast for 25 minutes.
  2. Heat a nonstick frying pan over a medium-high heat and fry the chicken for 10 minutes on each side, then remove from the heat and let rest for 5 minutes before slicing.
  3. Meanwhile, heat a griddle pan over a high heat. Mist the lettuce with cooking spray and griddle for 3 minutes on each cut side, until charred. Transfer to a bowl and toss with the chickpeas, radishes and most of the chives.
  4. Combine the lemon juice, yogurt, mustard, anchovy and grated parmesan in a jug. Season or add more lemon juice to taste.
  5. Divide the salad and chicken between plates. Drizzle over the dressing and top with the parmesan shavings and remaining chives.
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