Serves 4-6
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  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Add the chicken to a bowl with half of the lemon juice, half of the garlic, a drizzle of oil and some salt and pepper. Set aside.
  2. Meanwhile, tear the ciabatta into bite-sized pieces. Tip onto a baking tray and drizzle with the rest of the olive oil. Bake in the oven for 10-15 minutes, tossing a few times, until golden and crunchy.
  3. Finely grate about 40g of the parmesan and sprinkle this over the croutons as soon as you remove them from the oven.
  4. Arrange the Parma ham slices on a baking tray and bake for 5-7 minutes until crispy.
  5. Add the mayo, anchovies, mustard, parsley, remaining lemon juice, half of the remaining parmesan and lots of black pepper to a food processor and blitz well. Taste and adjust the seasoning if needed.
  6. Heat a griddle pan until smoking. Griddle the chicken for 4-5 minutes per side until just cooked, then set aside.
  7. Trim and discard any limp outside lettuce leaves and trim the rest into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan into large strips.
  8. To serve, combine the lettuce, croutons, chicken and parmesan into a large salad bowl and drizzle with most of the dressing. Crush up the crispy Parma ham add to the salad. Toss well, then drizzle with more dressing to serve.

Nutrition Facts

Per serving: 506kcals, 34.2g fat (8.7g saturated), 19.7g carbs (2.6g sugars), 31.4g protein, 1.1g fibre, 1.308g sodium

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