Prepare the dressing by adding the fresh herbs, greek yoghurt, anchovies, collagen, olive oil, lemon juice and salt to a food processor. Pulse until smooth and set aside
Preheat a pan over a medium - high heat with olive oil and fry off the chicken thighs until crispy on both sides and cooked within
Top and tail the green beans and slice in half. Cook them in the same pan once the chicken has been removed. Season with salt to taste
Plate up by adding one cup of leafy greens to a bowl and top with purple cabbage, green beans and sliced chicken. Dress generously with the dressing. Enjoy!
