- Prep time 20 minutes
- Total time 40 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat barbecue to medium-high heat (about 375°F); grease grill. Place cast-iron skillet on grill; close lid.
Halve chicken breasts lengthwise, to obtain 4 thin pieces. Place chicken pieces between 2 sheets of parchment paper and using mallet or rolling pin, flatten chicken to about 1/2 inch thick. Brush chicken with 2 tbsp of the olive oil and sprinkle with garlic powder and herbes de Provence; season with salt and pepper. Set aside.
Add remaining oil to skillet on barbecue. Add pancetta; cook, stirring occasionally, for 1 to 2 minutes. Add diced baguette; cook, stirring occasionally, until golden brown and crispy, 3 to 4 minutes. Set aside.
Meanwhile, place chicken on grill. Cook, turning halfway through grilling time, until grill-marked and no longer pink inside, 8 to 10 minutes. Transfer to cutting board and tent with foil; let rest for 3 to 5 minutes. Remove foil and slice chicken into 1/2-inch thick pieces.
In large bowl, combine lettuce, radishes and green onions. Add half of the Tahini Dressing over top; toss to coat. Transfer salad to large serving platter. Top with chicken pieces and reserved pancetta and croutons. Top with anchovies. Drizzle remaining Tahini Dressing over top. Sprinkle with Parmesan shavings and serve with lemon wedges.
Tahini Dressing In mini chopper or food processor, add 1/2 cup each nonfat Greek yogurt and tahini, 1/4 cup each cold water and grated Parmesan cheese, 2 tbsp lemon juice, 1 tbsp anchovy paste and 1 tsp lemon zest. Pulse until smooth. Makes about 1 3/4 cups.
Nutritional facts Per serving: about
- Calories 425
- Total fat 29 g
- Saturated fat 7 g
- Cholesterol 20 mg
- Sodium 540 mg
- Total carbohydrate 26 g
- Fibre 4 g
- Sugars 5 g
- Protein 15 g
- Iron 3.4 mg
