4 skinless chicken breasts
2 tsp olive oil
juice 1 lemon
1 large romaine, washed and chopped
1 bunch watercress
4 hard boiled eggs - peeled and quartered
1 oz grated parmesan
2 oz anchovy filets
1/2 cup greek yogurt - unflavoured
1. Marinate chicken breasts in oil and lemon juice. Cook chicken breasts at 400 degrees on a foil-lined tray for 10 - 12 minutes - turning once - until cooked through.
2. Arrange the lettuce, eggs and watercress on a platter. Top with sliced, cooked chicken.
3. Mix parmesan, chopped anchovies and greek yogurt and some lemon juice, sesson to taste with salt and pepper, and pour over salad.