Parmesan Chicken Salad

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Step 1.

Preheat your oven to 180ºC/356°F.

Step 2.

Whack your chicken fillets into a baking tray, drizzle oil over them, and season them with salt and pepper. Massage them slightly and flip them over so they’re evenly seasoned. Pop your full head of garlic in the centre of the baking tray, between the fillets and then roast this for 30 minutes.

Step 3.

Meanwhile in a medium bowl, combine your Greek yoghurt, 4 tbsp of olive oil, the juice of a lemon, your parmesan, and salt and pepper. Add 2 tbsp of water and mix everything together. This will make a thick creamy dressing.

Step 4.

Once cooked through, remove your chicken from the oven and remove the garlic from the baking tray. Take the garlic and crush the whole head with the flat of a large knife. This will naturally allow the skin to peel off, but make sure it’s all removed from the fleshy interior before chopping this up finely until it forms a chunky paste. Stir this into your cheesy dressing.

Step 5.

Using two forks, shred your chicken in its tray and allow it to sit whilst you prep your veg. Separate the leaves from your baby gem lettuces and slice your radishes, then carefully dice your avocado. Add all to a large salad bowl, along with your shredded chicken and basil leaves. Top this off with your cheesy dressing and mix it all together. Tuck in MOB, this one’s a winner.

To avoid the dreaded Avocado Hand, use the very tip of your knife and little pressure to slice into the avocado while still in it’s peel.

4 Skinless Chicken Breasts
Bulb of Garlic
1 Lemon
150g Grated Parmesan
2 Tbsp Greek Yoghurt
2 Baby Gem Lettuces
200g Radishes
1 Avocado
Bunch of Basil
Olive Oil