1

First, do a bit of prep for the dressing. Finely chop the anchovy fillets. Finely grate the Parmesan.

2

To make the dressing, add the anchovies to the mayonnaise in a small bowl or empty jam jar. Grate in the garlic clove and add the parmesan, the juice of the lemon, and a splash of cold water. Stir to combine. If the dressing is too thick, add enough cold water to give it a pourable consistency. Stir again and set aside.

3

To make the croutons, heat 2 tbsp olive oil in a large frying pan over a medium high heat and cut the ciabatta into cubes, roughly 1.5cm in size.

4

Add the ciabatta to the pan and fry with salt and pepper until toasted and golden, about 4 minutes. Keep turning the bread so it toasts up evenly. Remove and set aside on kitchen paper to cool and drain.

5

Slice up the chicken breasts into thin strips.

6

Add the remaining glug of olive oil to the pan and heat until hot, but not smoking. Add the chicken to the pan and season the chicken with salt and black pepper. Fry for around 4 minutes on each side or until the meat is golden and cooked through. Remove from the heat and leave the chicken in the warm pan to rest while you prepare the salad.

7

Halve the cherry tomatoes for the salad.

8

In a large bowl, tear the cos lettuce into smaller pieces. Add the tomatoes, half of the toasted ciabatta and shave in some Parmesan using a peeler. Add half the chicken strips to the bowl. Add half the chicken and most of the dressing. Give it all a gentle toss.