Ingredients
- 4 boneless chicken breasts
- 4 romaine or iceberg lettuce, shredded
- 8 spring onions, sliced
- ½ cucumber, cut into batons
- 4 tablespoons low-fat salad dressing
- 1 tablespoon virtually fat-free fromage frais
- 1 garlic clove, crushed
- fresh lemon juice, to taste
- salt and freshly ground black pepper
Method
- Preheat a non-stick frying pan.
- Slice the chicken into strips and season well. Place in the pan and cook briskly, turning regularly, for 8-10 minutes.
- Shred the lettuce and place in a large bowl. Add the spring onions and cucumber, mix well and arrange on a serving dish.
- Combine the dressing ingredients in a small bowl.
- Place the cooked chicken on the salad and drizzle the dressing over.
Notes
Traditionally served with an especially high-fat dressing and deep-fried croutons. In this low-fat version, the chicken brings taste and texture and the low-fat dressing tastes delicious. Vegetarians can substitute dry-fried courgettes for the chicken.