Green goddess chicken lettuce cups with anchovy crumbs
Green goddess is a fragrant dressing that can be used to dress salad leaves or served with meat, seafood or grilled vegetables. We love to make it with a combination of basil and chives.
- Total:
Ingredients
- 2large skinless chicken breasts
- 50g of Panko breadcrumbs
- 2little gem lettuces, leaves removed
- 4anchovy fillets, packed in oil
- 1bunch of basil
- 1handful of chives
- 2spring onions, roughly chopped
- 1avocado, roughly chopped
- 2garlic cloves, peeled
- 3tbsp of natural yoghurt
- 3tbsp of white wine vinegar, or cider vinegar or lemon juice
- 3tbsp of extra virgin olive oil
Instructions
Step 1
Place the chicken breasts into a pan of salted, cold water and bring to a simmer. Turn the heat to low and allow to cook very gently for 10-12 minutes, or until cooked through. Allow to cool, then diceStep 2
Make the anchovy crumbs by heating a frying pan over medium heat and adding a couple of tablespoons of oil from the anchovy tin or jar. Add the crumbs and fry until golden, stirring regularly. Set aside to drain on kitchen paperStep 3
Make the green goddess dressing by combining all the ingredients in a blender and whizzing to a creamy dressing. Season to tasteStep 4
Assemble the lettuce cups by mixing the diced chicken with the green goddess dressing - make sure it’s generously coated, then reserve any leftovers for another recipe, if necessaryStep 5
Spoon some of the chicken mixture into each lettuce cup, top with anchovy crumbs and serve