Grilled chicken thighs

Ingredients:
Chicken breast fillets or thigh fillets 600–700g
Olive oil 3 Tbsp
Limes 2, juiced
Egg 1, coddled (semi-cooked)


Garlic croutons:
Butter 1 Tbsp
Bread 3 thin slices, trimmed of crust
Garlic 1 clove, peeled and blended into paste


Dressing:
Extra virgin olive oil 3 Tbsp
Canned anchovy fillets 8, cut up
Worcestershire sauce 1 tsp
Dry mustard or prepared mustard 1 tsp
Mayonnaise 2 Tbsp
Salt 1 tsp
Freshly ground black pepper 11/2 tsp
Garlic 1 clove, peeled and blended into paste


Salad:
Cos or Romaine lettuce (lettuce with long leaves or Chinese lettuce) 1, large
Lime 1
Parmesan cheese 25 g, freshly grated


Method:
1. If using thigh fillets, butterfly (see pg 79). Brush chicken with olive oil with lime juice. Marinate for 2 hours.

2. Prepare salad. Make croutons by generously buttering bread and spreading garlic paste. Slice into cubes and toast until brown and crisp.

3. To coddle egg, bring water to the boil in a pan. Place egg in water to cook for 1 minute. Remove pan from heat, leave egg in water to cook partially. Blanch egg in cold water. Use with salad. Egg will be half-cooked.

4. Grill marinated chicken until browned. Slice thinly for salad.

5. To make dressing, add oil to a bowl, then add rest of ingredients. Mix well.

6. Assemble salad. Place lettuce at the bottom of the platter. Add rest of ingredients then toss well with dressing.

7. Squeeze lime and add cheese and coddled egg. Top with a few croutons.