Chicken, approx. ½ cup per person. Can use pre-cooked roast chicken, leftover oven crumbed chicken or fry some chicken in a frying pan.
4 cups Salad leaves- can be cos lettuce, baby spinach, parsley or any other leaves you have on hand
2 cups other salad vegetables-capsicum, cucumber, snow peas
2 soft boiled eggs
3 tablespoons grated parmesan cheese
½ cup plain Greek yoghurt
¼ cup mayonnaise
Vinegar
1 clove minced garlic, alternatively you can use red onion or chives
5 anchovies (Optional)
Directions
If using raw chicken, fry with a little oil in frying pan until cooked through.
Boil eggs until soft by placing eggs in a small pot of cold water, cover and bring to the boil over high heat. Once the water reaches boiling point, cook for another 4-5 minutes. Cool eggs under cold water, and peel.
In a small bowl, prepare dressing by mixing mayonnaise, yoghurt and minced garlic and 1 tablespoon of parmesan cheese. Add vinegar or a pinch of salt to taste.
Wash all salad leaves and vegetables; slice in to bite sized pieces. Arrange on a platter or in a large salad bowl. Top with the boiled eggs, chicken and extra parmesan. If using anchovies, slice in to small pieces and scatter over salad. Drizzle with sauce and serve.
