- Place the chicken fillets between 2 sheets of cling film and, with the flat end of a rolling pin, hammer out slightly. Mix together the crushed garlic, chilli flakes and oil, and brush over each chicken breast.
- Heat a large non-stick frying pan or griddle and cook the chicken for 5 to 6 minutes per side until cooked through. Slice into thin strips.
- Meanwhile, toss together the shredded lettuce, croutons, and avocado. Arrange onto a flat serving plate and scatter the chicken strips over. Top with the Parmesan shavings.
- Drizzle with the dressing, toss lightly and serve.
Cooks Tip: You can make your own croutons – it’s a good way of using up stale bread. Cut the crusts off thick sliced bread, then cut into equal sized cubes. Fry in a little sunflower oil until pale golden and crunchy, then drain onto absorbent kitchen paper.
Enjoy with Italia Pinot Grigio Rose
