1. ½ clove garlic, grated

  2. 2 anchovies

  3. 2 tbsp. natural yogurt

  4. 200g cooked chicken breast, shredded into bitesize pieces (grilled without skin)

  5. ½ - 1 small head lettuce, roughly chopped

  6. 1 avocado, peeled, destoned and sliced

  7. Small handful chives, finely sliced

  8. 2 Ryvita Crispbread, broken into pieces


  1. Blitz the garlic, anchovies, yogurt and 2 tbsp. water in a small blender until smooth. Then season with black pepper.
  2. Put the chicken, lettuce, avocado and chives in a bowl. Then pour over the dressing and toss to coat. Serve with the crunchy Ryvita Crispbread croutons.