Marinate the chicken. Mix the lemon juice, oil, thyme and garlic in a shallow dish.
Add the chicken and turn it over in the
marinade to coat well. Season with freshly
ground pepper and leave for up to 2 hrs.
Heat the oven to 200C/fan 180C/gas 6.
Slice, then cut the bread into big, rough
cubes for the croutons. Spread them in a
single layer on a baking sheet, then brush
all over with the 2 tbsp oil. Bake for about
10 mins until golden and crisp.
Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire
sauce, lemon juice, chilli and anchovies.
Blend until smooth, add the mayonnaise
and yogurt, then blend again – it should
be the consistency of double cream. Adjust
the taste with lemon juice and pepper. If
necessary, thin with a couple of tsps of cold
water to get the consistency right so it will
coat the leaves.
Heat a griddle pan until very hot. Lay the
chicken on the griddle, on the side that had
the skin on. Cook for 15-16 mins, turning
once or twice, until cooked through.
Remove, then let the meat sit for 5 mins
Keep any small inner lettuce leaves
whole, tear the larger outer leaves into 2-3
pieces, then put them all into a large bowl
with the rocket or watercress. Pour just
under half the dressing over the leaves and
carefully toss to coat – it’s gentler to use
your hands. Either assemble in the bowl,
or pile the leaves onto individual plates,
tucking in the croutons, chicken and
Parmesan. Drizzle the rest of the dressing
over and around, then finish with an extra
squeeze of lemon.