Chicken Salad with Cottage Cheese Dressing

Cook Time 45 minutes

Servings 2

Ingredients

2 tbsp extra virgin olive oil 

1 head of baby lettuce, leaves separated 

2 chicken thighs, (ideally with skin on)

2 stick celery, sliced thinly

2 thick slices sourdough, cut into 3 cm cubes

Handful of dill, roughly chopped

Salt and pepper

Dressing

4 anchovies

50g parmesan, freshly grated plus extra for garnish

Zest and juice 1 lemon

200g cottage cheese

1 tbsp Dijon mustard 

½ clove garlic, minced

Method

Preheat the oven to 180°C. Heat a large oven-safe pan over medium heat and add half the oil. Season chicken with salt on all sides and then add to the pan, skin side down.

Cook for 3-4 minutes until super crisp and golden and then turn. Add the sourdough cubes and remaining oil into the pan and arrange in and around the chicken. Coat in the oil and then cook in the oven for 10-12 minutes until golden and crunchy and the chicken is cooked through. Remove and cool for 5 minutes.

For the dressing, place all the ingredients into a small processor or into a jug and use a stick blender and blend until smooth. Season to taste.

Roughly chop the chicken and place it in a bowl with celery, dill and lettuce leaves. Add the croutons and dressing and toss. Arrange on a plate and garnish with some extra freshly grated parmesan.