Photo of Chicken & griddled lettuce salad by WW

Chicken & griddled lettuce salad

SmartPoints® value per serving
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 tablespoons

Chick Peas, 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 tablespoons

Fat Free Natural Yogurt

40 g

Dijon Mustard

½ tablespoons, 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.

Start eating better than ever!