Best Ever Chicken Salad

This is my FAVOURITE Salad, K loves it too which makes my life easier and don’t get him moaning when I say we are having Salad for dinner! The Ciabatta Croutons baked underneath the Chicken really are something else.

You can use Gluten Free Ciabatta or just regular Ciabatta both work fine. You can also use different Cheese, we usually go for Mozzarella, Feta or Parmesan. For the Salad I just go for Romaine/Cos Lettuce and Sunblush Tomatoes but you could also add any other Salad vegetables you like and Avocado would work nicely too!

For 4 people you will need:

• 2/3 Chicken Breasts

• 10 slices of Pancetta

• 1 Ciabatta Loaf

• 200g Mozzerella

• 200g Sunblush Tomatoes

• 2 Romaine Lettuce

• Fresh Basil

• 1 tsp Oregano

• 1 tsp Garlic

• Salt and Pepper

• Olive Oil

First tear up the Ciabatta into bite size chunks and place into a large roasting dish. Add Salt and Pepper and the Oregano, Garlic and a drizzle of Olive Oil. Give the Ciabatta a mix around so they all get some nice flavour!

Butterfly the Chicken Breasts, season with Salt and Pepper. Place on top of the Ciabatta in the middle leaving some of the Ciabatta around the sides. Whilst the Chicken is cooking, the Ciabatta underneath absorbs all the flavour and the Ciabatta around the outside crisps up, this pretty much MAKES this Salad, it’s the combination of the two croutons that is so, SO good.

Put the dish into the oven and roast for 15 minutes on 180’.

After 15 minutes, top the Chicken with the Pancetta slices and the roast for another 20 minutes till the Pancetta is nice a crispy and the Chicken is cooked through.

Whilst this is cooking you can chop up your salad.

Put the Pancetta and Chicken on top a board or plate and shred it all up, mix with the Ciabatta Croutons.

Add to your Salad with any Cheese you are using and give it all a good mix, I love adding fresh torn Basil and the Sunblush Tomatoes are always a must for me too.

Serve with any dressing you like and enjoy!

L x