7 tbsp FAGE Total 2% Fat Greek Yoghurt
1 lime, juice
2 cloves garlic, crushed
2 British chicken breasts (about 300g)
12 basil leaves
3 tarragon sprigs, leaves only
1/2 head broccoli (about 160g), cut into small florets
1 head cos lettuce, roughly chopped
1 small avocado, sliced
1/2 pot salad cress, snipped
1. In a bowl, mix 2 tbsp yogurt, the juice of 1⁄2 lime and 11⁄2 crushed garlic; season. Put the chicken breasts between 2 sheets of baking parchment and use a rolling pin to bash out to an even thickness of about 1cm. Put in the bowl with the yogurt marinade and set aside for 15 minutes (or chill for up to an hour).
2. Put the remaining 5 tbsp yogurt, juice of 1⁄2 lime and 1⁄2 crushed garlic clove in a small blender or food processor with the herbs and anchovies; whizz with a grind of black pepper until smooth. Meanwhile, bring a large saucepan of water to the boil and simmer the broccoli for 2 minutes, then drain and set aside.
3. Heat a griddle or frying pan over a high heat. Lift the chicken breasts out of the marinade (discard any excess) and cook for 5 minutes on each side, until cooked through, the juices run clear and there is no pink meat remaining. Arrange the lettuce, avocado and broccoli on plates. Slice the chicken and arrange on top. Spoon over the dressing and scatter with the salad cress.
This dressing reputedly has its origins in 1920s San Francisco, where it took its name from a theatre production of the time. To give the salad extra crunch, toast 2 tbsp pumpkin seeds, then scatter over the top.