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. It’s creamy with avocado as its base, and you can vary the soft herbs according to taste - we love to use a combination of basil and chives.
Ingredients
Metric
Imperial
- 2 large skinless chicken breasts
- 50g of Panko breadcrumbs
- 2 little gem lettuces, leaves removed
Green goddess dressing
- 4 anchovy fillets, packed in oil
- 1 bunch of basil
- 1 handful of chives
- 2 spring onions, roughly chopped
- 1 avocado, roughly chopped
- 2 garlic cloves, peeled
- 3 tbsp of natural yoghurt
- 3 tbsp of white wine vinegar, or cider vinegar or lemon juice
- 3 tbsp of extra virgin olive oil
Method
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 dice
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 paper
- 50g of Panko breadcrumbs
Make the green goddess dressing by combining all the ingredients in a blender and whizzing to a creamy dressing. Season to taste
- 4 anchovy fillets, packed in oil
- 1 bunch of basil
- 1 handful of chives
- 2 spring onions, roughly chopped
- 1 avocado, roughly chopped
- 2 garlic cloves, peeled
- 3 tbsp of natural yoghurt
- 3 tbsp of white wine vinegar, or cider vinegar or lemon juice
- 3 tbsp of extra virgin olive oil
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 necessary
Spoon some of the chicken mixture into each lettuce cup, top with anchovy crumbs and serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
