Meals and Courses

Ingredients
  • 2 Romaine lettuces
  • 1 ripe avocado, peeled, stoned and chopped
  • 375 g (12 oz) ready-cooked chargrilled chicken slices
  • 50 g (2 oz) ready-made baked croûtons
  • 6 tablespoons low-fat crème fraîche
  • 2 anchovy fillets in oil, drained
  • 4 tablespoons grated Parmesan cheese, plus extra to serve
  • finely grated rind and juice of ½ lemon
  • freshly ground black pepper
Directions

Place the crème fraîche in a food processor with the anchovy fillets, Parmesan and lemon rind and juice. Blend to make a smooth dressing and season to taste with pepper.

Tear the lettuce into bite-sized pieces and place in a bowl with the avocado. Pour over the dressing, toss together and divide between 4 bowls.

Arrange the chicken on top and scatter with the croûtons. Season with pepper and sprinkle with a little Parmesan. Serve immediately.

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