Ingredients
½ciabatta loafsliced
2Chicken Breast filletsskinless and boneless, halved horizontally to make 4 fillets)
1tbspgarlic powder
2tbspDried Parsley Flakes
pinch of salt
7ozshortcut baconcut into strips
2eggsboiled, sliced
2baby cos lettucewashed, and dried
1avocadosliced
½cupparmesan cheeseshaved
⅔cupgreek yogurt
1tbspolive oil
2garlic clovescrushed
2anchovy filletsfinely chopped
½Juice of a lemon
3tbspparmesan cheesefreshly grated
salt and pepper for seasoning
Preparation
Preheat the oven to grill or broil settings on medium – high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt.
Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking and don’t forget to check your bread in the oven.
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
