Mediterranean Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Great for a light dinner or lunch! Ingredients:
1 1/2 cups chicken stock |
1/2 cup dry white wine |
4 chicken breast fillets |
2 yellow peppers |
1 loaf sourdough bread |
100 g butter, melted |
2 garlic cloves, crushed |
1 tablespoon parsley, finely chopped |
150 g rocket |
250 g cherry tomatoes, halved |
1/3 cup black olives, pitted |
1/2 cup basil leaves, firmly packed |
1/2 cup extra virgin olive oil |
2 tablespoons parmesan cheese, grated |
2 anchovy fillets, drained |
1 tablespoon lemon juice |
Directions:
1. Bring stock and wine to a boil in large frying pan; add chicken, reduce heat and simmer, covered, about 8 minutes or until cooked through, turning once. Stand chicken in stock for 10 minutes, slice chicken thinly and discard stock.
2. Meanwhile, quarter capsicums; remove and discard seeds and membranes. Roast under grill or in very hot oven, skin side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice capsicum thinly.
3. Preheat oven to moderate.
4. Cut bread into 1.5cm slices; remove and discard crusts, cut slices into cubes. Toss bread in large bowl with combined butter, parsley and garlic; spread bread in single layer on oven trays and toast in oven about 10 minutes or until crisp and lightly browned.
5. Make anchovy dressing: blend or process ingredients until smooth.
6. Place chicken, capsicum and croutons in large bowl with rocket, tomato and olives; add dressing and toss gently to combine.
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