Serves 4 as a light meal
2 skinless chicken breasts, seasoned
1 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil
2 heads cos lettuce, roughly chopped
6 Tuscan kale leaves, roughly chopped
3 sprigs oregano, leaves picked
1 x 250g punnet cherry tomatoes
100g Kalamata olives
Shaved parmesan, to serve
2 anchovy fillets, finely chopped
1 clove garlic, crushed
1 tbsp capers, finely chopped
1 tbsp brine from capers jar
2 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil
Juice of ½ lemon
½ tsp dried chilli flakes
Sea salt and freshly cracked black pepper
Heat oil in a large, heavy based frypan over high heat. Add chicken and cook for 1 min. Reduce heat to low, cover and cook for 10 mins. Remove from heat, leaving the lid on, and allow to sit, covered, for a further 10 mins then remove from pan and dice (reserve pan juices).
Arrange lettuce, kale and oregano on a large platter. Arrange tomatoes, olives and chicken on top and scatter parmesan over the top.
To make dressing, pour pan drippings (including oil) into a bowl. Add all other ingredients and whisk well. Drizzle over the salad and serve.