Now THAT'S a salad: Chargrilled chicken and broccoli with yoghurt dressing

Published: 22:31 BST, 23 July 2021 | Updated: 22:31 BST, 23 July 2021

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From delicate crab to exotic lamb, more mouthwatering ideas in our second helping of super salads.

This delicious chargrilled chicken & broccoli with yoghurt dressing (pictured) is best served with extra herbs, seeds and Parmesan

Serves 4

150g (5½oz) natural yoghurt
A few thyme sprigs, leaves stripped
2 cloves of garlic, crushed
2 large chicken breasts
Salt and freshly ground black pepper
4 slices of Serrano or Parma ham
200g (7oz) tenderstem broccoli, trimmed
2 anchovies in oil, drained
1 lime, zested and juiced
A small handful of chopped basil and mint, plus extra for serving
1 head of romaine lettuce
1 avocado, sliced
A handful of mixed seeds, toasted (optional)
50g (1¾oz) Parmesan, shaved (optional)

Preheat the grill to medium. In a bowl, mix together half the yoghurt, thyme and garlic. Flatten the chicken between 2 pieces of clingfilm, spread the yoghurt marinade over the chicken and place on a grill pan.

Season, and grill the chicken without turning for around 10 minutes until golden. Add the ham to the pan and grill for the last 3 minutes of cooking time until just crisp. Cool, then slice the chicken and crumble the ham. Steam the broccoli for 3 minutes.

Mix the rest of the yoghurt, thyme and garlic with the anchovies, lime zest and juice, basil and mint. Season.

Arrange the lettuce leaves and avocado on a platter or 4 plates. Top with the broccoli and chicken. Drizzle with the yoghurt dressing and scatter over the ham, extra herbs and seeds and Parmesan, if using.