Rocket, Chicken & Sun-Dried Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Packed with lovely fresh ingredients. Cooking time includes roasting the chicken Ingredients:
4 chicken breasts |
olive oil |
1 loaf ciabatta, loaf torn into chunks |
12 slices pancetta |
50 g rocket (also known as arugula) |
1 bunch fresh mint, leaves picked |
1 (290 g) jar sun-dried tomatoes packed in oil, drained and halved |
balsamic vinegar |
extra virgin olive oil |
Directions:
1. Preheat the oven to 200C, 400F, gas mark 6.
2. Season the chicken with salt and pepper then rub with a little olive oil.
3. Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.
4. Remove from oven and allow chicken to cool slightly.
5. Tear the meat into long pieces with two forks and set aside.
6. Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.
7. Season well; dress with a little balsamic vinegar and extra virgin olive oil.
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