for 2 people

Dressing

2 tsp	coarse-grain mustard
2 tbsp	lemon juice
3 tbsp	water
3 tbsp	olive oil
50 g	plain yoghurt
50 g	grated Sbrinz
2	anchovy fillets, finely chopped

Croutons

1 tbsp	olive oil
1	garlic clove, squeezed
100 g	pagnol bread, cut into cubes
30 g	grated Sbrinz

Chicken

250 g	chicken strips
¼ tsp	salt
a little	pepper
a little	olive oil
80 g	bacon strips, cut in half

To fill the jar

2	baby lettuce, torn into pieces
2	hard-boiled eggs, quartered

How it's done

Dressing

In a bowl, combine the mustard with all the other ingredients up to and including the anchovy fillets.

Croutons

Heat the oil in a frying pan. Add the garlic and bread cubes, toast for approx. 4 mins. until golden. Sprinkle the cheese on top and toast for a further minute.

Chicken

Season the chicken. Heat the oil in the same pan. Fry the chicken over a medium heat for approx. 3 mins., remove, set aside. Gently fry the bacon in the same pan until crispy, without adding any oil. Remove from the pan and drain on kitchen paper.

To fill the jar

Layer the dressing, chicken, bacon, croutons, lettuce and eggs one after the other in the jars.

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