Photo of Chicken & griddled lettuce salad by WW

Chicken & griddled lettuce salad

Points® value
Total Time
40 min
15 min
25 min
Looking for a healthy twist on a classic Caesar salad? This summery recipe should do the trick!


Chicken breast, skinless, raw

4 medium

Olive Oil

2 tablespoon(s)

Chickpeas, cooked

400 g, drained


4 individual, Gem, quartered lengthways

Calorie controlled cooking spray

4 spray(s)


200 g, trimmed and quartered

Chives, Fresh

10 g, finely chopped

Lemon Juice, Fresh

2 tablespoon(s)

Fat Free Natural Yogurt

40 g

Dijon Mustard

½ tablespoon(s), level

Anchovies in oil, drained

1 individual, mashed

Parmesan Cheese

30 g, half grated and half shaved with a peeler


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Season the chicken, drizzle over half the oil then set aside. Put the chickpeas in a roasting tin, toss with the rest of the oil and season, then roast for 25 minutes.
  2. Heat a nonstick frying pan over a medium-high heat and fry the chicken for 10 minutes on each side, then remove from the heat and let rest for 5 minutes before slicing.
  3. Meanwhile, heat a griddle pan over a high heat. Mist the lettuce with cooking spray and griddle for 3 minutes on each cut side, until charred. Transfer to a bowl and toss with the chickpeas, radishes and most of the chives.
  4. Combine the lemon juice, yogurt, mustard, anchovy and grated parmesan in a jug. Season or add more lemon juice to taste.
  5. Divide the salad and chicken between plates. Drizzle over the dressing and top with the parmesan shavings and remaining chives.