Sandra Djohan

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CHICKEN SALAD

Serves 4-6


  • 1.2 kg higher-welfare chicken
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 loaf ciabatta, torn into chunks
  • 12 slices higher-welfare pancetta
  • 50 g wild rocket
  • 1 bunch fresh mint, leaves picked
  • 145 g semi-dried tomatoes in olive oil, drained and halved
  • balsamic vinegar
  • good-quality extra virgin olive oil

 

Instructions

  • Preheat the oven to 200ºC/400ºF/gas 6. 

Season the chicken with salt and pepper, then rub with a little olive oil.
  • Place in a roasting tray and roast for 1½ hours or until cooked, adding the bread after 30 minutes.
  • Remove from the oven. 

Once your chicken has cooled slightly, tear the meat into long pieces with your hands or a couple of forks, and set aside.
  • Fry the pancetta slices in a little oil until crispy. Toss the chicken with the croutons, rocket, mint, tomatoes and pancetta.
  • Season well, dress with a little balsamic vinegar and extra virgin olive oil and serve with a glass of crisp white wine.

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